Japan has many varieties of seaweed and has relied on the sea vegetables as part of a healthy diet for literally thousands of years. Rich in vitamins and minerals, seaweed has been found to have many health promoting and healing properties. It is an ingredient that is included in the daily Japanese diet. The most commonly used sea weed types are Konbu, Wakame, Nori and Hijiki.

Konbu:
Japanese are great eaters of seaweed. There are more than 10 species of kombu used for food in Japan, the commonest in market being the dashikonbu. It is the best known dietary source of iodine and a rich source of iron and other minerals as weel as vitamin B1. Konbu contributes greatly as a flavor enhancer because of the very high amount of natural monosodium glutamate it provides.Kombu is said to be good for reducing high blood pressure. It grows in the cold waters off the coast of northern japan, mostly around Hokkaido. Only kombu harvested live from the sea are consumed, dead fronds washed up on the shore not being so flavorful.

Wakame has a light seaweed flavour, is dark green in colour, and it is usual to buy it dried, reconstituting it with water when necessary. In Japan it is usually eaten in soups and salads. Wakame salads are good for controlling metabolism and for cleansing the blood. It is also effective in treating diabetes, hair loss and constipation.

Nori-Dried Seaweed:
This is perhaps the most familiar seaweed, used in the wrapped and rolled up sushi, or sliced finely as garnish, and it has a distinctive, fresh, crisp taste. Nori can be bought all year round and comes in dried sheets; it is important to store it in a dry place .It is rich in vitamin B1, which encourages carbohydrates effective conversion to energy. It also contains a lot of calcium and alongside the vitamin B and C content, is excellent for reducing feelings or iritability.

Hijiki:
This variety of seaweed is the easiest to chew. It is almost black in colour and its surface is less sticky than other seaweed. It is normally sold dried so it can kept a long time if stored in dry place ,and is usually reconstituted with water before use.

Hijiki has a calming effect on the nervous system, and its high calcium content is of benefit to those suffering from periods of nervousness or anxiety.