Sea vegetables are edible plants, primarily seaweeds, that grow in or near the ocean. They have been harvested and eaten in Asian countries and other coastal areas for centuries. They have naturally high concentrations of nutrients, particularly minerals.

Some sea vegetables are known by a variety of names:

    Hiziki - hijiki
    Irish moss - carrageen moss
    Kombu - kelp, konbu, oarweed, sea cabbage, sea tangle
    Nori - laver, purple laver, purple seaweed
    Samphire - glasswort, marsh samphire, passe-pierre, pousse-pied, pousse-pierre, rock samphire, salicornia, sea asparagus, sea bean, sea green bean, sea fennel, sea pickle
    Wakame - Alaria is often sold as wakame in the U.S.
Recipe substitutions:
    Arame - dulse, hiziki, kombu, wakame
    Dulse - arame, hiziki, sea lettuce, wakame
    Hiziki - arame, dulse
    Sea lettuce - dulse, wakame
    Wakame - alaria, arame, dulse, sea lettuce

This area focuses on the selection, preparation, and cooking of sea vegetables, and recipes using sea vegetables in significant amounts. Please ensure that the site you wish to submit pertains to this subject.

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Arame (Eisenia) is a mild-flavored sea vegetable with large, thick serrated fronds. It grows near Japan's Ise peninsula.

This area focuses on the selection, preparation, and cooking of Arame, and recipes using Arame in significant amounts. Please ensure that the site you wish to submit pertains to this subject.

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Dulse (Palmaria) is a sea vegetable with red fronds. It is native to the Atlantic coasts of North America and Europe. It's chewy with a salty flavor.

This area focuses on the selection, preparation, and cooking of dulse, and recipes using dulse in significant amounts. Please ensure that the site you wish to submit pertains to this subject.

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Hiziki (Hizikia) is a black, noodle-shaped sea vegetable. It has a briny taste and a nutty aroma. Hijiki is the Japanese spelling.

This area focuses on the selection, preparation, and cooking of hiziki, and recipes using hiziki in significant amounts. Please ensure that the site you wish to submit pertains to this subject.

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Irish or carrageen moss (Chondrus crispus) is a red sea vegetable that grows along the North American Atlantic coast and the west coast of Ireland.

This area focuses on the selection, preparation, and cooking of Irish moss, and recipes using Irish moss in significant amounts. Please ensure that the site you wish to submit pertains to this subject.

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Kanten, or agar, is a gelling and thickening agent derived from Gracilaria and other red sea vegetables. It's been used for centuries in sweet Asian desserts. Kanten can be purchased in powder, flake, and stick form.

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Kombu (Laminaria) is a dark green sea vegetable from the kelp family. It is also called sea tangle, oarweed, and sea cabbage. It is eaten both raw and cooked. Kombu is used in numerous recipes in Japan and primarily to flavor broths, soups and sauces in the West.

This area focuses on the selection, preparation, and cooking of dulse, and recipes using dulse in significant amounts. Please ensure that the site you wish to submit pertains to this subject.

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Nori (Porphyra), also called laver, is a dark sea vegetable sold in dried sheets. It has a slightly salty and nutty flavor.

This area focuses on the selection, preparation, and cooking of nori, and recipes using nori in significant amounts. Please ensure that the site you wish to submit pertains to this subject.

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Two edible plants are referred to as samphire. Salicornia, also known as glasswort, sea asparagus, sea bean, sea pickle, and marsh samphire, grows along the Pacific and Atlantic coasts of North America. Crithmum maritimum, rock samphire or sea fennel, grows along the coasts of Great Britain and northwestern Europe.

This area focuses on the selection, preparation, and cooking of samphire, and recipes using samphire in significant amounts. Please ensure that the site you wish to submit pertains to this subject.

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Wakame (Undaria), a deep green sea vegetable, is chewy and has a mild flavor.

Alaria is often marketed as wakame in the United States because of their similarities. They are interchangeable in recipes.

This area focuses on the selection, preparation, and cooking of wakame, and recipes using wakame in significant amounts. Please ensure that the site you wish to submit pertains to this subject.

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