Seaweed is edible algae, a plant that grows underwater. Some is harvested and sold fresh, but most are dried. One of the most common is nori, which has been chopped, rolled and dried into sheets used ...

When seaweed wriggles its way into cookies, crackers, spaghetti – and beer – there's no doubt that marine algae is having its day. A growing appetite for seaweed such as kombu, nori and wakame is ...

Winter ends in coastal Northern California with the northwest wind blowing cold and hard. Typically, spring winds cause an upwelling in the ocean, bringing nutrient-rich cold seawater up from the ...

On a starry evening in Mendocino, my husband and I are at Ravens, an upscale organic vegetarian restaurant, tasting one of the chef's signature dishes, a seaweed strudel stuffed with sea palm and ...

Iodine is an essential mineral you must get from your diet. Foods that contain iodine include dairy, seaweed, as well as certain fish, beans, and fruit. Your thyroid gland needs iodine to produce ...

The oceans in and around Japan are believed to contain roughly 1,500 kinds of seaweed, which have long been a staple of Japanese cuisine. Depending on the region and the climate, you can find many ...

Seaweed jam has fast become one of my favourite condiments after discovering it in Kyoto, made with kombu and used in dashi. I make my own version from wild-harvested wakame. makes In a medium pot, ...

If the closest you’ve come to cooking with seaweed is the re-heating the crispy stuff left over from last night’s Chinese takeaway, it’s time for a re-think. Not only does it have more iron than red ...