Other Seaweeds

A wide variety of seaweed products is eaten in Japan. Some of the most commonly used include mozuku, a dark brown, viscous seaweed which is often eaten with rice vinegar as a starter or palate-refresher between courses. Mekabu, the flowering sprout of wakame seaweed, has a strong, salty flavour and contains many minerals beneficial to the health. Arame kelp has a delicate, sweet flavour, thick serrated leaves and it is also harvested as a source of alginate and iodine.