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:
Synonyms, equivalents, and substitutions.
Includes preparation and recipes using hijiki, kombu, kanten, nori, and wakame.
Includes selection and storing, recipes, serving ideas, and nutritional analysis.
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