Seaweed is a staple food item in most Asian countries. It is part of the Kingdom Protista and is a brown algae. The most nutritious seaweed is purple laver, called nori in Japan, according to the Food and Agriculture Organization of the United Nations. Other forms are green laver, kombu, wakame and hiziki, among others. There are several foods that use seaweed.
Sushi
Sushi is raw fish and rice rolled up with seaweed, although raw vegetables may substitute raw fish. Nori is the purplish-black seaweed used in making sushi, according to the Food and Agriculture Organization of the United Nations. It appears a thin, flat with a reddish blade. The seaweed consists of 30 to 50 percent protein with 75 percent being digestible. Common sushi items include maki, which is rolls usually cut into six or eight pieces, and temaki, which is a handroll with a distinct cone-shape.
Miso Soup
Miso soup is made using fermented soybeans, called miso, fish stock, tofu and seaweed. Miso soup is especially nutritious due to the probiotic and beneficial fungal presence. According to the University of Hawaii's Department of Botany, miso contains the fungus Asperigillus oryzae, which increases protein content. The B12-synthesizing bacterium present in miso makes it any excellent source of this complex B vitamin. Usually, miso soup will have nori shredded on top of the soup when served or will contain wakame seaweed, which is a thicker seaweed usually dried.
Wakame Salad
Wakame salad uses the seaweed wakame, which has a significantly higher dietary fiber content than that of nori, according to the Food and Agriculture Organization of the United Nations. It contains trace elements like manganese, copper, cobalt, iron, nickel and zinc. Like western salads, wakame salad is served cold and tossed with sesame seeds and oil, rice vinegar, sugar, salt and vegetables, like shredded carrots or cucumber.
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