July31,2025
Popularly used in sushi wraps, this red algae is rich in protein, vitamin A, and iodine.
Mild and slightly sweet in flavor, this brown seaweed is often added to miso soup and seaweed salads.
This large brown algae is packed with minerals and is used in soups, broths, and as a natural thickener (alginate).
A red seaweed with a chewy texture, often eaten dried as a snack or added to stews and salads.
A bright green seaweed with a mild flavor, commonly eaten fresh in salads or lightly cooked.
Known for its thickening properties, this red algae is used in puddings, smoothies, and even skincare.
This black seaweed is rich in iron and dietary fiber, traditionally served in Japanese side dishes.
Also known as "green caviar," these are small, bubbly algae eaten fresh in Southeast Asian cuisines.