Over on our Facebook page, we made a post about the benefits of seaweed for weight loss; that its high iodine content can boost your thyroid, and that it packs a wallop of vitamins and minerals for a food so low in calories. If you head to an Asian supermarket to stock up on cheap, bulk frozen wakame, you’ll probably also spot a few other varieties in store. Here’s a brief breakdown of three of the most popular edible seaweeds.
This is most often seen in the form of sushi wrappers, and is one of the milder seaweeds available. It can also be cut into strips and included in soups and salads, or you might spot it on seaweed flavored rice crackers. It comes largely from cultivation in Japan, the Republic of Korea and China. In Japan’s list of products from marine culture, nori has the highest production, followed by oysters, yellowtails and wakame. Nori grows as a very thin, flat, reddish blade, and is found around the world.
These are the bright green strands you’ll get in salad form at your local sushi train. Despite being an invasive weed (if you’re a mussel farmer, you’re likely to find it all over your ropes), wakame and the plant’s flowering sprout, mekabu, are highly nutritious and incredibly popular.
You might have heard the rumors about a seaweed that tastes like bacon; this is it. When pan fried, its texture and taste becomes very similar to bacon; if you’re a vegan or vegetarian, this seaweed is something you have to try. Wild dulse is incredibly popular in the British Isles, usually eaten raw.