Edible Seaweed Varieties
- Sheets of dried nori, used to make sushiJupiterimages/Comstock/Getty Images
Seaweeds, also known as sea vegetables, are nutritious ocean-dwelling plants that have satisfied human appetites for thousands of years. They are a staple of Japanese, Chinese and Korean cuisine. The sixth century Chinese writer Sze Tsu declared that "Sea vegetables are a delicacy fit for the most honored guests." The ancient Celts and Vikings of Europe were also sustained by sea vegetables on their ocean journeys. Today, several varieties of seaweed are enjoyed throughout the world. - Sushi rolls wrapped in norirolls of sush image by mashe from Fotolia.com
Nori is the Japanese name for sea vegetables in the Poryphyra genus. The Latin term Poryphyra means "Purple", referring to this plant's color. In the water, nori is a reddish shade of purple, darkening to blackish-eggplant when harvested and dried. Nori grows naturally in temperate intertidal zones throughout the world. It has been consumed by the native inhabitants of the Japan, China, Korea, the northwestern United States and Canada, Australia, New Zealand, the British Isles and Hawaii. Today the vast majority of commercially available nori is cultivated in Japan. Japan produces approximately 400,000 wet tons of nori annually, which is used to produce over 10 billion 20-square-centimeter nori sheets. These sheets are traditionally used to make sushi rolls. Nori is also added to soups and noodle dishes, and can be used to make wine and jam. In Korea, pan-fried nori is a popular bar snack.
Nori is among the most nutritious sea vegetables, with a protein content of 30 to 50 percent. It is high in vitamin A, vitamin C, niacin and folic acid, as well as the amino acids alanine, glutamic acid and glycine. In addition, nori contains a substance called porphyosin. According to the Monterey Bay Aquarium Research Institute, porphyosin may be effective in treating certain types of ulcers. - Kombu in a Korean soupkorean seaweed soup image by Lucid_Exposure from Fotolia.com
Seaweeds of the genus Laminaria are referred to in Japanese as kombu. In China, Laminaria japonica, a species of kombu that was accidentally imported from Japan in the 1920s, is known as haidai. Haidai is eaten in northern China during the winter months, when nutrient-rich fresh vegetables are hard to find.
Kombu is a leafy brown seaweed that is harvested wild in Japan from June to October. It thrives in rocky reefs in the sublittoral zone, between 2 and 15 meters deep. Kombu prefers calm waters between 3 and 20 degrees Celsius.
It contains about 20 percent protein. Kombu has a lower vitamin content than nori. It also contains iodine; 3 g of dried kombu contain 20 mg of calcium.
Kombu is commonly added to soups as well as meat and fish dishes. Powdered kombu is often included in sauces. This seaweed is sometimes infused in water to make a tea-like beverage. - Wakame saladJapanese food: salad plate close-up image by Supertrooper from Fotolia.com
Another variety of edible seaweed is wakame (Undaria pinnatifida). Wakame flourishes in temperate bays in Japan, China, Korea, Australia, New Zealand and France.
Wakame is harvested between March and May in southern Japan and between May and July in Northern Japan. It has also been cultivated in France. Some wakame is treated with wood ash after being harvested in order to preserve its beneficial enzymes. This wakame maintains its bright green color.
Wakame has a higher dietary fiber content than nori or kombu. It is rich in B vitamins as well as in minerals such as iron and zinc. Two tbsp. of raw wakame contain 15 mg of calcium, 10.7 mg of magnesium and 18.8 mg of Omega-3 fatty acids.
