![]() How it’s sold: Raw, in plastic cups, some are sold already in vinegar. Mozuku Mozuku is often served in vinegar as a side dish /via Getty Images. How it’s eaten: Prepared as above and as a side dish. How it’s prepared: Hydrated then simmered in soy sauce, mirin and sugar with carrots, aburaage (deep fried tofu strips), soy beans, konyaku strips, lotus root etc. Hijiki This hijiki seaweed salad is a typical side dish /via Getty Images. How it’s eaten: It is a very common ingredient in miso soups, it can be eaten as part of a seaweed salad, or as a su-no-mono (dish served with vinegar), such as with cucumber and octopus slices. How it’s prepared: Wakame is usually sold dried, so it is soaked in water to rehydrate it. How it’s sold: Most often dried, but sometimes raw (Nama-wakame). Wakame Wakame is commonly used in miso soup /via Getty Images. Kombu no tsukudani is usually served as an accompaniment for rice /via Getty Images. How it’s eaten: The kombu dashi can be used in soups, the hydrated kombu can be wrapped around other foods as kombu-maki, or eaten as a tsukudani to accompany rice, or made into shio-kombu, a condiment used in cooking. How it’s prepared: Placed in water to hydrate, the liquid is used as kombu dashi (broth), the seaweed itself can be cooked and eaten as below. Kombu tea, a savory type of tea with powdered kombu in it also exists, often containing pickled plum, but it is different from what’s called Kombucha in the West (the fermented drink). How it’s sold: Dried, unless you are buying shio-kombu (salted kombu) which is used as a condiment and is usually sold semi-dried, or you are buying kombu no tsukudani, kombu simmered in soy sauce and mirin, usually an accompaniment for rice. Type of Japanese seaweed: Kombu, mostly harvested in Hokkaido Kombu Kombu is often sold dried and rehydrated during cooking /via Getty Images. How it’s eaten: Sprinkled onto okonomiyaki, takoyaki etc. ![]() How it’s prepared: Used straight out of the packaging. Aonori Aonori is the name of the seaweed sprinkled on okonomiyaki and takoyaki (pictured) /via Getty Images. How it’s eaten: Wrapped around sushi, onigiri, cut thinly as garnish. How it’s prepared: Either seared to crisp it up or as is. How it’s sold: In dry, flat sheets, either unsalted or as Ajitsuke (flavored) Nori. Nori Nori is one of the most well-known Japanese seaweeds to international visitors because of its use in sushi rolls and onigiri rice balls /via Getty Images. Below you can find the eight most common types of seaweed that are eaten in Japan. Now let’s jump into the different types of seaweed eaten in Japanese cuisine. Green algae include umibudou and aonori, while red algae include nori and the colorful tosakanori, often used to add color to a seaweed salad or to sashimi. The most commonly eaten seaweeds are brown algae and includes kombu, wakame, mekabu, hijiki and mozuku. Seaweed can be categorized into green algae, brown algae and red algae. The most common types of seaweeds in Japanese cuisine Harvesting seaweed, particularly wakame, has been part of an ancient shinto ritual that is called “Mekari Shinji” in northern Kyushu and San-in areas, and records show that it was an annual rite already back in the year 710, so we have been eating seaweed for at least 1300 years, but probably longer. Particularly rich in minerals such as iron, calcium, magnesium, phosphorus, potassium and iodine as well as fiber, the Japanese have been eating seaweed for a long time, and it is still a very important part of Japanese cuisine today. In Japan, a country surrounded by the sea, seaweed has been an important part of the diet since ancient times. The Japanese have been eating seaweed since ancient times The most common types of seaweeds in Japanese cuisine.The Japanese have been eating seaweed since ancient times.
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