海藻(かいそう)

TYPES:

Common edible seaweeds in Japan:

• 昆布(こんぶ) (kombu/kelp) - used for dashi
• わかめ (wakame) - used in miso soup, salads
• 海苔(のり) (nori) - used for sushi, onigiri
• ひじき (hijiki) - dark seaweed, often simmered
• もずく (mozuku) - slimy seaweed, eaten with vinegar
• めかぶ (mekabu) - root of わかめ

USAGE:

• 海藻(かいそう)サラダ (seaweed salad)
• 乾燥(かんそう)海藻(かいそう) (dried seaweed)
• 海藻(かいそう)を採(と)る (to harvest seaweed)

NUTRITION:
Seaweed is valued in Japan for its minerals (iodine, calcium), fiber, and umami. It is a staple of 和食(わしょく) (traditional Japanese cuisine).

NOTE:
Not to be confused with the homophone 海草(かいそう) (sea grass), a flowering marine plant rather than an alga.