Seaweed in Japanese Cooking

Seaweed is a staple in Japanese cooking, used for its rich umami flavor, nutrition, and versatility. Common types include nori (used in sushi and rice balls), kombu (a key ingredient in dashi stock), wakame (often found in soups and salads), and hijiki (used in simmered dishes).

Whether you’re making miso soup, seasoning rice, or preparing homemade stock, seaweed adds depth and texture to everyday Japanese meals. It’s easy to use, full of minerals, and essential in traditional recipes.