Title: Japanese Seaweed: A Guide to Japan's Diverse Sea Vegetables | Let's experience Japan
Headings: Japanese Seaweed: A Guide to Japan's Diverse Sea Vegetables
Japanese Seaweed: A Guide to Japan's Diverse Sea Vegetables
Japanese Seaweed: A Guide to Japan’s Diverse Sea Vegetables
What is Nori?
What is Kombu?
What is Wakame?
What is Mekabu?
What is Hijiki?
What is Kanten (Agar Agar)?
How to Buy Japanese Seaweed

Content: Healthy, low-calorie, packed with fiber, minerals and flavor, Japanese seaweeds are used in everything from preparing dashi broth, to salads, soups and wrapping sushi rolls. Here’s a guide to the seaweeds that are commonplace in both Japanese restaurants and homemade Japanese meals, so that you can enjoy these delicious and nutritious alternatives to land-based green vegetables. What is Nori? Nori, or dried laver, is perhaps the most familiar seaweed to people outside of Japan, as it is the variety used to make sushi rolls. Nori is almost always eaten dried, and is sold in sheets or strips for making sushi, wrapping onigiri (rice balls), and for eating plain as a snack. Dried nori sheets are produced by pressing shredded edible red algae into thin sheets and drying it, similar to the process of paper making. Other forms of nori include kizami nori (shredded nori), for garnishing dishes such as donburi (rice bowls), and aonori (powdered nori), used as a condiment on foods such as okonomiyaki and yakisoba. Flavored nori (ajitsuke) is also available, with common flavorings including soy sauce, salt, and sesame oil. What is Kombu? Kombu is a variety of bull kelp gathered mostly off the coast of Hokkaido in northern Japan.