Cookbook:Seaweed
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Seaweed is edible algae that grows in the sea. It is commonly used in Japanese cuisine. It is also used in the cuisines of Korea, Peru, Wales and North American Indians.
Seaweed naturally contains many vitamins, folic acid, MSG, niacin, and many minerals. Seaweed is very low in calories.
Types of seaweed commonly eaten include:
- konbu (kelp, or laver), eaten fresh as sashimi or used to make dashi
- nori, dried and used to wrap sushi rolls
- dulse
- laver
- wakame
Seaweed derivatives are also used in cooking and food products, especially agar and carrageenan.
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