Japan’s Most Popular Types of Seaweed

Dried konbu. (© Pixta)

Drying konbu in the sun. (© Pixta)

Konbumaki kelp rolls filled with herring. (© Pixta)

Wakame growing in the sea. (© Pixta)

Boiled wakame. (© Pixta)

Wakame and cucumber vinegared sunomono. (© Pixta)

Mekabu (left), the flowering sprout of wakame, can be boiled, chopped, and served with ponzu soy sauce, garlic, and ginger (right). (© Pixta)

Spring hijiki growing on a rocky outcrop. (© Nippon.com)

Nimono with hijiki. (© Pixta)

Vinegared mozuku. (© Pixta)

Nori farming on the Ariake Sea, in northern Kyūshū.

Sheets of grilled nori. (© Pixta)

Temakizushi. (© Pixta)

Aosa miso soup (left) and takoyaki topped with aonori (right). (© Pixta)

Tengusa. (© Pixta)

Tengusa that has been dried in the sun for several days. (© Pixta)

Fruit salad with milk kanten. (© Pixta)

Seaweed salad with tosaka nori. (Courtesy of Sea Vegetable)