Seaweed

Seaweed is an edible marine algae most often sold dried as sheets, flakes, or strips. It delivers clean briny umami and turns crisp when toasted; cooks use it to wrap sushi, enrich broths, season rice, and add texture to salads or noodles.\n\nHarvested for centuries along Asian and European coasts, it features prominently in Japanese, Korean, and Chinese cuisines as well as Celtic and Nordic traditions. Producers harvest wild or farmed seaweeds and sun-dry or kiln-dry them into sheets, knots, or flakes for storage and trade.