Kombu, the Japanese word for kelp (though it also refers to a particular variety of seaweed with the unwieldy name laminariaceae), which grows in deeper water, is most easily harvested this way.

Nori — which means "ocean moss" in Japanese — is produced from a type of red algae called pyropia, and has been part of the Japanese diet for over a thousand years. Though it was once eaten in its ...

Some algae species, especially kombu and several other brown algae, have a strong iodine taste. Along with iodine, potassium and sodium also provide a marine taste. Sweet kelp ...

The three main categories are brown algae, such as kombu, which is used to make dashi; green algae, such as sea lettuce; and red algae, such as nori, which is often used to wrap sushi rolls and ...

Although sometimes used as a synonym for seaweed, kelp refers to brown algae from the Laminariaceae family. The kelp most often used in Japanese dishes, including miso soup and udon, is kombu.