Green sea vegetables, such as sea lettuce, red sea vegetables, such as nori and dulse, and brown sea vegetables, such as arame, hijiki, kombu and wakame have become all the rage. Food processors ...

Depending on their preparation, some types of seaweed can even appear black (as with hijiki) or purple (as with ... Another ...

The types of edible seaweed you'll see most often are nori (including green nori, also called sea lettuce, and ogonori), wakame, kombu, dulse, hijiki, Irish moss, arame, and umibudo. Probably the ...

The three main categories are brown algae, such as kombu, which is used to make dashi ... depending on the plant’s natural habitat. Hijiki, a thin seaweed that looks black when cooked and ...

They have a very tart, salty flavor. Available whole or in a paste. – Sea vegetables: Arame, hijiki, kombu, wakame and nori are the most common. – Vegetables: Leafy greens, root vegetables ...

While not all seaweed is edible (experts specifically recommend steering clear of Hijiki, which contains high ... in your culinary endeavors. In Soup: Kombu is a type of kelp seaweed and a flavor ...

It is officially soup season. My stockpot is staking a permanent position on the stove top, and I just bought a large supply of dried kombu. What is kombu, and what does it have to do with soup?

The Food Standards Agency carried out its own study, finding, “that hijiki contains inorganic arsenic–a form that occurs naturally in some foods. The survey also tested arame, kombu ...

Personally, I'm very partial to hijiki or hiziki, whose dark and pulpy threads look and feel like juicy black grapefruit cells, exploding on the tongue in a burst of soy. Those who don't like ...