seaweed [2]

Usually aquatic vegetables used in cooking or as dietary supplements; they are primarily produced and eaten by the Japanese.

nori

Purplish alga that turns black when dried; usually sold in thin dried sheets, it is used mainly to make sushi.

dulse

Iron-rich, it has long been eaten by people living along Europe’s coasts; it enhances soups and salads with its soft texture and strong flavor.

agar-agar

Translucent strips derived from red algae, which is melted to produce a jelly that can replace gelatin in numerous recipes.

sea lettuce

Resembles lettuce leaves in taste and appearance; its soft leaves are eaten raw in salads or cooked in soups.

hijiki

These dried twigs expand when soaked, resembling black, somewhat crunchy noodles; they are often served as a vegetable.