Types of Dried Seaweed

• Dried seaweed is used for edible purposes. According to the Food and Agriculture Organizations of the United Nations, seaweed has been used for centuries in Asia. The consumption of seaweed is popular since the food contains a high source of vitamins including vitamins A, B6 and B12, C and E.

Nori

• Nori is used mainly as a wrapping for such dishes as sushi. stack of sushi image by Elke Dennis from Fotolia.com

  Nori is predominantly harvested in Japan, Korea and China. The seaweed is used mainly as a wrapping in sushi. Nori can also be used in soups, salads and breads. The food grows as a reddish, thin blade, which is harvested by large nets. When dried, the seaweed becomes a darkish-green. According to the website Ocean Vegetables, Nori contains the highest amount of protein among seaweeds.

Kombu

• The seaweed is cultivated in Japan. It can take up to two years before Kombu is ready for harvesting. Once the seaweed is processed, the food is packaged in strips. Kombu is used in soups, sauces and is used to flavor broths. Kombu can also be roasted with sesame oil.

Wakame

• Wakame grows mainly in Asia, but has been found off the shores of France, New Zealand and Australia. Wakame is high in fiber and calcium, with a low-fat content. The seaweed is used in soups and as a topping on rice.

Hijiki

• Hijiki is a shredded seaweed that is black. The food is found in many Asian markets and is used as a topping on food products. The Food Standards Agency recommends against the consumption of hijiki since it contains inorganic arsenic, which can increase the risk of developing cancer when consumed regularly.

Gim

• Gim is a Korean seaweed. When dried, the seaweed is packaged in very thin layers of paper strips. Gim is high in calcium and carotenes. The seaweed is eaten by itself, roasted or with rice.

Aonori

• Aonori is comprised of a variety of seaweed, and then dried in flake form. The seaweed is predominantly found on the calm shores of Japan where it is harvested two to three times a year. The seaweed is sprinkled over Japanese dishes that include yakisoba, or fried noodles. Aonori is rich in amino acids, calcium, and magnesium.