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5 Types of Japanese Seaweed and How To Use Them

5 Types of Japanese Seaweed and How To Use Them
From Fine Dining Lovers - April 16, 2018

Getting Acquainted with Japanese Seaweed

If you are looking to add a nutritional boost to your meals consider cooking with Japanese seaweed. These sea vegetables are loaded with nutrients, minerals and flavor. They are rich in umami and will add oomph to salads, soups, broths, seafood and countless other preparations.

So how do you cook with seaweed? Let's take a closer look at five different types of Japanese seaweed and how to use them in the kitchen.

5 Types of Japanese Seaweed

Nori

Perhaps the most familiar of all Japanese seaweeds thanks to its use in sushi and rolls. Nori is also sold as a snack and is a good source of vitamins A and C.

Try this recipe for salmon maki sushi.

Kombu

Full of umami and with great texture, kombu is a key ingredient in the Japanese broth known as dashi. It is highly nutritious and delicious in stews and salads.

Another fun use for kombu? Use it to cook beans as it helps reduce the gas content in legumes.

Try these 3 recipes with kombu.

Hijiki

Agar Agar

Wakame

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