Seaweed, the colourful macroalgae that grows in the ocean, is a food source for marine life and humans. Each type of seaweed has a unique set of nutrients and can boost vitamin and mineral intake if eaten regularly.
Seaweed is widely consumed in Asia, and a staple ingredient in many Japanese, Korean and Chinese dishes. For example, nori is well known as the seaweed used to wrap sushi rolls, while wakame or kelp are often found in comforting ramen noodle dishes. These seaweeds impart an instantly recognisable savoury taste – known as umami flavour – to food and can add a variety of vitamins and minerals to meals.
