The Different Types of Japanese Seaweed
Japanese seaweed is an edible seaweed that is widely used in Japanese cuisine. So, it’s none of the green yucky stuff you are imagining. It is known for its unique flavor and can be used in a variety of dishes, from soups to salads. Seaweed has long been used as an important source of nutrition in Japan and is now becoming popular around the world.
Seaweed is often eaten as part of traditional Japanese meals, but can also be served as a snack or side dish. Common types of seaweed used in Japanese cuisine include Wakame, kombu, Nori, and Hijiki. Wakame is often used to make miso soup while kombu is commonly used to make dashi broth. Nori sheets are most commonly used to make sushi rolls while Hijiki can be cooked with vegetables for a savory side dish.
In this article, we will go into detail about the different types of Japanese seaweed and how they are used. Let’s go!
What is Seaweed?
Seaweed, or "kaiso" in Japanese, is a marine alga that grows in the sea along the rocky shorelines of the world. a staple ingredient in Japanese cuisine. There are thousands of seaweed species and they are useful in preserving marine habitats and providing a large part of the earth’s oxygen. Even though seaweed surprisingly does a lot of work for the planet, it is also packed with vitamins and minerals, making it a healthy addition to any diet. This useful plant falls into one category of either green, red, or brown algae.
10 Types of Japanese seaweed
Nori
Nori is the most commonly used seaweed in Japanese cuisine. Most people see it as a type of Japanese sushi seaweed because it is commonly used for sushi. When it is harvested, washed, and dried into sheets, Nori becomes a dark green color. While it is often used to wrap sushi rolls, Nori can also be utilized in a fancier way by shredding and using it as a garnish or seasoning for soups and salads. It is also used in making ramen and rice, there is no denying that Nori is the most consumed Japanese seaweed globally as it is exported in large batches. Nori has a mild, slightly salty flavor and a crispy texture when toasted.
Want to learn more about Nori? Read our full article that covers how it is harvested and prepared.
Kombu
Kombu is a type of kelp that is used to make dashi, a Japanese soup stock. It is rich in umami flavor and is also used as a flavoring agent in a variety of dishes, such as stews and simmered dishes. Kombu is usually harvested in Hokkaido Japan and there are several types of Kombu like ma-kombu, rishiri-kombu, and rausu-kombu.
It is mildly salty and sweet so it immediately transforms the taste of any soup. Kombu is often sold in long, dark brown, thick strips that can be rehydrated before use. To make a light vegetable broth, you can boil 4 to 6 strips of kombu with water and a little soy sauce. The broth can then be used to make ramen.
Wakame
Wakame is a type of green seaweed that is often used in miso soup and salads. It has a delicate, sweet flavor and a slightly slippery texture. It has one of the freshest, greenest looks of Japanese seaweed that's why it is great for salads. Wakame is rich in vitamins and minerals, including calcium, iron, and magnesium. It recently became popular because studies confirmed that it helps in weight loss so if you’re looking to get your summer body, Wakame might just be the one for you.
Hijiki
This is a type of brown seaweed but when it is sold, it looks like black dried tea leaves. It is usually soaked in water before use and then it becomes 5 times the size of the dried version. Unlike Nori which is used to wrap sushi and sold in sheets, Hijiki is chopped up and used in salads and side dishes. It has a strong, earthy flavor and a slightly chewy, rubbery texture. Hijiki is rich in fiber and minerals, including calcium, iron, and iodine. It is not the best-looking Japanese seaweed but it used to make many popular dishes in Japan.
Arame
This seaweed is brown/ black and has the same herb look as Hijiki. Arame is often used in salads and side dishes. It has a mild, sweet flavor and a soft, delicate texture. Arame is rich in vitamins and minerals, including calcium, iron, and iodine. It has been praised for several health benefits like lowering cholesterol levels and even making the hair and skin healthier.
Mozuku
Unlike other types of seaweed, Mozuku is extremely slimy so it may not be for anyone who doesn’t like slime. It is a type of brown seaweed that is often used in Okinawan cuisine and it is said to be the secret ingredient for the high life expectancy of Okinawans. It looks like a pile of noodles (well, brown noodles) when served as a side dish on its own. In some cases, it is used for garnishing other meals. It has a slightly sweet, salty flavor and of course a lot of slime but the health benefits are definitely worth it.
Umi Budou
Okay, so this isn’t exactly seaweed but it deserved an honorable mention. Umibudou translates to sea grapes and it is quite frankly sea grapes. It's a great snack because it can be eaten as it is with just a dip like soy sauce. It is mostly farmed in Miyako island, Okinawa so even in mainland Japan, it can be a rare treat. It is definitely different in texture and looks when compared to other types of seaweed.
Agar
Agar is an extract from Japanese seaweed that is often used as a vegetarian substitute for gelatin. It has a neutral flavor and is used to make a variety of desserts, such as jellies and custards. Agar is also used as a thickener in a variety of dishes.
Aonori
Aonori, also known as green laver, is a type of seaweed that is dried and ground into flakes or powder. It has a bright green color and a distinctive savory flavor that is often used as a seasoning in Japanese dishes. This is the only type of seaweed on the list that is used in flake form. Aonori is commonly used to top okonomiyaki, yakisoba, and takoyaki. It can also be sprinkled over rice, soup, or salads for an extra burst of umami flavor.
Mekabu
Mekabu is similar to Mozuku. It is a type of seaweed that is often used in Japanese soups and salads. It is the bulbous part of the Wakame seaweed plant, which is harvested before it grows into the long, thin leaves commonly used in miso soup. Mekabu has a slimy texture and a slightly sweet taste, which makes it a popular ingredient in Japanese cuisine.
In conclusion, Japanese seaweed is a versatile ingredient that adds flavor, texture, and nutrition to a variety of dishes. Each type of seaweed has its unique characteristics, and understanding the differences between them can help you choose the right seaweed for your recipe. Whether you are making sushi rolls or soups, Japanese seaweed is a delicious and healthy addition to any dish.
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This article was originally written by our freelance writer Umm-Kulthum Abdulkareem and edited by us.
