by Interested in the types of Japanese seaweed?
Well, there are 11 kinds you’ll find in Japanese food.
Seaweed is a part of Japanese cuisine and diet after all — and has plenty of benefits. You’ve probably had some if you’ve ever eaten sushi or onigiri.
This guide explains ’em all, so let’s jump in.
1. Nori
If you’ve ever had sushi, you’ve probably had nori.
It is one of the most commonly used types of Japanese seaweeds.
Chefs usually wrap sushi rolls in nori, so they are not as sticky to hold and add more to the texture and flavor.
Japanese people have been making nori for a long time, using almost the same method as paper-making.
Nori is made from a type of red algae and dried into sheets.
In Japan, it is common to roast the nori to get a crisp texture and concentrate the flavor.
Besides sushi, nori can be excellent as a topping for rice and noodles or as a wrapping for rice balls or onigiri.
Click here to see Nori on Amazon
2. Kombu
Japanese cuisine heavily relies on kombu as one of its primary sources of umami.
Kombu is a thick seaweed usually dried to last a long time.
It belongs to the kelp family and is one of the foundations of Japanese broths and soups, giving them a savory flavor.
Kombu is a key component of dashi or soup stock. It can also be served by itself simmered in soy sauce, mirin, and sugar to make a side dish paired with rice called “kombu no tsukudani.”
Most Japanese kitchens will have kombu just like they would have salt and pepper.
Click here to see Kombu on Amazon
3. Wakame
Wakame is also one of the most common types of Japanese seaweed.
It’s light and tender in texture and you’ll often find it in miso soup.
Wakame is typically sold dry, and it is used or eaten once it is hydrated.
Wakame is a food that can help burn fatty tissue and can be a healthy seaweed.
Its unique flavors and textures also fit nicely inside seaweed salads and rice dishes as a topping.
Wakame is a significant part of Japanese cuisine and culture, which Japanese people have cultivated since the 8th century.
More recently, wakame has become an invasive species worldwide.
Click here to see Wakame on Amazon
4. Hijiki
Hijiki is an earthy-flavored and dark-colored seaweed with a chewy texture.
Like other seaweeds, you can find them dried, and you must rehydrate them before use.
In Japanese food, hijiki retains its texture, which works well in braised and simmered dishes.
Although hijiki has many vitamins and minerals, some government food agencies outside of Japan believe that eating hijiki might be harmful due to the inorganic arsenic found inside the seaweed.
Click here to see Hijiki on Amazon
6. Aonori
Aonori, also known as sea cabbage, is a common ingredient in Japanese cuisine.
You’ll most often find it as a topping in a powdered or flake form.
Aonori is distinct because of its unique flavor and green color.
The most common foods where you can find aonori on top of okonomiyaki, takoyaki, as well as yakisoba.
It’s also a great flavor on Japanese potato chips and rice crackers.
You can also use rehydrated aonori inside miso soups as one of its ingredients.
7. Mozuku
Often served in vinegary sauce, mozuku is a slimy brown-colored Japanese seaweed. It primarily comes from Okinawa.
Mozuku is excellent for health because of its high fiber content.
Aside from the vinegar sauce, you can also use mozuku in soups and salads, where its unique texture can stand out and enhance the dish.
For those unfamiliar with slimy textures, mozuku can be an acquired taste.
8. Tosaka Nori
If you’re looking to create a seaweed salad with a variety of seaweeds with different textures, flavors, and colors, you will want to add tosaka nori to the collection!
This Japanese seaweed has a unique shape that resembles branching leaves.
In Japanese, tosaka means a rooster’s comb.
The colors can vary from red, white, and green, and it is a nice visual addition to salads and as a garnish with sashimi.
Tosaka nori has a firm texture that can be different from other kinds of seaweeds.
- Click here to see Red Tosaka seaweed on Amazon
- You can browse around but it doesn’t seem like this one is available – or could be under a different name.
9. Umi Budo
Also known as sea grapes or green caviar, umi budo is a Japanese delicacy.
They originate from Okinawa and have unique circular clusters that look like tiny grapes. It has a popping texture with a salty flavor inside.
Unlike other seaweeds, umi budo is served fresh to preserve its texture. Umi budo can be eaten alone as a snack, topping rice bowls, or even as a garnish.
The striking look of the umi budo can also be an interesting element to add to various dishes.
10. Tengusa
Tengusa is an essential seaweed in Japanese cuisine, also known as agar-agar.
It is a gelatinous seaweed that you can use as a vegetarian substitute for gelatin.
You’ll find this in various Japanese desserts or as a thickener in savory dishes.
By itself, tengusa can be an almost zero-calorie food, making it great for those watching their calorie intake.
- Click here to see Tengusa on Amazon
- Note: Doesn’t seem to be available – maybe under a different name/brand.
11. Arame
Arame is a mild and nutritious seaweed with a brown color and chewy texture.
It is usually sold dry, and you must rehydrate it before use.
Compared to other seaweeds, Arame is popular for home cooking and you can find it in salads, simmered dishes, and as a topping for rice bowls.
This Japanese seaweed can be great for nutrition and contains many vitamins and minerals, including a great source of iodine, calcium, and iron.
Back to You
Now you about the different types of Japanese seafood.
And chances are, you’ve probably ate some in the past.
For example, you can find nori in sushi and on ongiri.