Learn more about the variety seaweeds used in Japanese cooking, including their uses, storage, recommended brands and where to buy them.
Kombu
Kombu is an edible kelp (seaweed) and responsible for umami. It's used in many...
Seaweed
Nishime Kombu
Nishime kombu refers to dried kelp specifically for eating. It’s a flavorful ingredient that...
Shredded Nori (Kizami Nori)
Shredded nori, or kizami nori, are shredded unseasoned nori strips. Sprinkle it over rice...
Tororo Kombu
Tororo kombu is dried kelp shavings. It’s an umami-rich ingredient used as a garnish...
Dried Hijiki
Hijiki (ひじき) is a type of seaweed growing wild on rocky coastlines around Japan,...
Aonori (Dried Green Seaweed)
Aonori (青のり) is dried, finely chopped seaweed. It is used to sprinkle on Japanese...
Nori (Seaweed)
Nori (海苔) is the Japanese word for seaweed. There are many kinds of...
Wakame Seaweed
Wakame is a type of seaweed and commonly used in soups like miso soup...
Dried Seaweed Salad Mix
Incorporate seaweed into your diet with a dried seaweed salad mix. Just reconstitute in...
