Seaweed in Japan Japanology

As an island nation, Japan harvests numerous types of seaweed from all around the country, such as hijiki from the crevices of rocks by the sea, and kombu from the shallow waters off the coastline. Seaweeds—and seaweed-derived products—have been central ingredients of Japanese cuisine for thousands of years. Healthy, low-calorie, packed with fiber, minerals and flavor, Japanese seaweeds are used in everything from preparing dashi broth, to salads, soups and wrapping sushi rolls. Here’s a guide to the seaweeds that are commonplace in both Japanese restaurants and homemade Japanese meals, so that you can enjoy these delicious and nutritious alternatives to land-based green vegetables.
https://gurunavi.com/en/japanfoodie/2016/05/seaweed.html?__ngt__=TT0dfc496e8007ac1e4a5ab1NBQC4Eg36fSLIRbMjgAIjX
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Видео Seaweed in Japan Japanology канала Mellow In Japan