From delicate sea lettuces to thick ropes of dabberlocks, there are many different types of seaweed to get familiar with.
If you’re a fan of Japanese food, you’ve probably had nori wrapped around your hand rolls or in a big bowl of ramen. A dark green/black crisp sheet, nori is salty and a little nutty. Many refer to nori as the ‘gateway’ seaweed.
Kelp, commonly known as kombu, is thick, ‘meaty’ and very salty. Use it in dashi, a savoury broth, or add it to salads or rice after soaking it in boiling water. Kelp is an essential ingredient in miso soup.
Wakame is a slightly sweet, curly seaweed, with a delicate flavour, commonly used in miso soup and salads (it’s that bright green one topped with sesame seeds you’ve probably seen at your favourite sushi stand).