TABLE OF CONTENTS
Best Seaweed Types in the World
Nori is the traditional Japanese ingredient created out of processed seaweed, more specifically the red algae Porphyra. The production starts with rinsing, draining, and slicing seaweed, which is later pressed and dried to create the rectangular sheets that are thin, flat, and black in color.
Through history, nori was mostly produced out of wild seaweed and was collected at its natural locations. The cultivation started in the 17th century, during the Edo period, when the growth in population increased the demand for nori. Today, it is commercially produced in a specially designed system of nets, where it is cultivated, then processed.
THE BEST Nori Seaweeds
Wakame is a type of edible brown seaweed, reported to have numerous health benefits. Like other forms of seaweed, it usually comes in dry form and needs to be rehydrated before use. Its flavor is neutral, lightly briny, and slightly sweet.
In its dry form, the color of wakame is dark green, but when rehydrated, it turns into a bright, glossy, and vibrant green color. In Japan, it has been consumed for thousands of years, and some archaeological evidence shows proof of its consummation dating back to 3000 BC.
One of the most commonly utilized seaweeds in Oriental cuisine, kombu or konbu has long been a dietary staple in Japan, and refers to a type of brown seaweed, namely kelp of the Saccharina japonica species that is native to Japan but also extensively cultivated in China and Korea where it's known as haidai and dashima, respectively.
Apart from the great nutritional and healing values, kombu is also used for its flavor-enhancing properties: it is an invaluable natural source of glutamic acid whose powdery crystals emerge to the surface of the dried seaweed and easily dissolve in water, giving any food cooked with kombu its rich, umami flavor.
Hijiki is a type of brown or dull green seaweed growing on the coastlines of Japan, China, and Korea. Over time, it has become a staple seaweed used in numerous dishes due to its versatility. It dries quickly, yet maintains most of its nutrient content such as high amounts of dietary fiber, calcium, iron, magnesium, and vitamin K.
Hijiki is often used in stir-fries, soups, and fish dishes. It is believed that hijiki has been consumed since the Yayoi era, and it first appeared in print during the early Heian period in a publication called Tales of Ise.
Indigenous to Fiji, nama is a type of edible seaweed mainly harvested in pristine, shallow waters. Because of its unique shape, formed of tiny, crunchy spheres, it is also known as sea grapes. In Fiji, it is commonly eaten raw, as a fresh vegetable or a garnish and is often combined with lemon juice, chili, and fermented coconut.
As it is considered a delicacy, it can be merely paired with coconut milk. Nama is also an important commercial produce, often sold at local markets.
Resembling a leafy red lettuce, dulse or palmaria palmata is an edible dried seaweed product from Northern Ireland. It can be consumed on its own as a snack, but it is sometimes also used as a unique pizza topping. When fresh and raw, it tastes like the ocean due to its minerality, but when fried, interestingly, it takes on some smoky and savory characteristics that make it taste similar to bacon!
Although it contains the word 'bread' in its name, it has absolutely nothing to do with it because this is a fine black seaweed (Laver) which is harvested on the Welsh shores. It is unique because it is the only seaweed that is just one cell thick.
It is washed and cooked with salt until soft and then minced to a pasty texture with a unique saline flavor. Laverbread is full of nutritious elements and very rich in protein and minerals. It looks like a purée and is usually eaten with shellfish or spread on toast, but since it's very versatile, it can be used in sushi, soups, salads, in quiches or even in meat dishes.
Mozuku is a term for the brown seaweed that is harvested in the Japanese waters, but predominatly around Okinawa. Most popular type is Okinawa mozuku (lat. Cladosiphon okamuranus), but there are also ito mozuku (lat. Nemacystus decipiens), ishi mozuku (lat. Sphaerotrichia divaricata) and futo mozuku (lat. Tinocladia crassa).
This seaweed is characterized by its slimy texture and stringy appearance, making it quite distinct from other types of edible seaweed like nori or wakame. Mozuku is highly prized for its nutritional benefits, including a high content of fucoidan, a type of sulfated polysaccharide known for its potential health benefits such as anti-inflammatory properties, immune system support, and possibly anticancer activities.
Karengo is a type of edible seaweed, more precisely red algae of the Porphyra genus, which is indigenous to New Zealand. It ranges from dark green to purple in color and has a firm texture and mild flavor. After it is collected at rough-water rocky coasts, it is sun or oven dried and can be incorporated into various dishes or used as a condiment.
The plain version is commonly eaten as a snack, while the flakes are mainly used as a food supplement. Recent research has shown that there are more than 35 different species of karengo in New Zealand, and most still do not have scientific names.
Lumi karo is a lesser-known type of seaweed delicacy from Gau Island in Fiji, belonging to a family of various Lumi seaweed delicacies from the region. It belongs to the algae species Acanthophora. This particular type of Lumi is found on shores, lagoons, and reefs and is characterized by its prickly (karo) and brittle texture, with a greenish-yellow color.
Lumi karo is traditionally boiled in lemon-infused water and served with root crops such as dalo (taro) or tapioka (cassava), often accompanied by chilies and salt. It is less commonly cooked with coconut cream compared to other Lumi varieties.
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Best Seaweed Producers in the World
Bo Tree Farm is a spice blend and seasoning producer located in Cambodia. The company specializes in cultivating organic Kampot pepper, a variety highly prized within the culinary world. Bo Tree Farm emphasizes sustainable farming practices and works closely with local communities to ensure ethical production.
They export their pepper globally, and it is known for its distinct flavor profile and high quality.
AWARDS
Great Taste Awards - 2 stars
2023, 2022, 2021
Great Taste Awards - 3 stars
2022, 2021
BEST Bo Tree Farm Herbs and Spices
Morihan, founded in 1836, is a family-run company with nearly two centuries of tradition in producing high-quality Japanese green tea. Located in Uji, Kyoto, a region renowned as the birthplace of matcha, Morihan has become one of Japan's leading and most innovative green tea companies.
Throughout its history, the company has developed many pioneering products, including the first cold-brew Japanese green tea about 100 years ago and the first frothy matcha latte 25 years ago. Today, their range of instant Japanese green teas includes roasted green tea (hojicha), instant mixes for green tea pudding, spiced tea (chai), and much more.
AWARDS
Great Taste Awards - 2 stars
2024
Sanpuku Nori is a Japanese company specializing in the sourcing and distribution of the highest quality nori. All their premium products are made from tender young shoots of first-harvest nori (ichibanzumi). The company sources nori from the northwestern part of the Ariake Sea, where the Chikugo River brings clean, nutrient-rich freshwater from surrounding mountains, creating ideal conditions for nori cultivation.
This nori is renowned for its exceptional flavor, texture, and freshness, melting in the mouth and delivering a unique gastronomic experience. Based in Saga City near the Ariake Sea, Sanpuku Nori supplies the finest nori to restaurants, ryokans, and gourmet enthusiasts across Japan.
Motoi Nori is a Japanese company specializing in the processing and wholesale distribution of nori (seaweed) and other dried goods. Founded in 1931 by Masaichi Motoi in Ibaraki City, Osaka Prefecture, the company has expanded its reach across Japan, including Hokkaido, Karafuto, and Taiwan.
In 1972, the company was reorganized from "Motoi Masaichi Shoten" to "Motoi Nori Co., Ltd." Since then, it has continued to grow, establishing facilities such as a low-temperature warehouse in 1977 and a new head office building in 1993. The company sources nori from various regions across Japan, including the Seto Inland Sea and Ariake Sea, ensuring a stable supply of high-quality products.
BEST Motoi Nori Algae
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Best Seaweeds in the World
BoTree Wild Icelandic Kelp 50g is a product made by Bo Tree Farm. It is a natural seaweed harvested from the pristine waters around Iceland, known for its nutrient-rich profile. This product is typically used as a dietary supplement or culinary ingredient, providing a source of vitamins, minerals, and antioxidants.
The kelp is dried and packaged to preserve its nutritional benefits and is often praised for its potential to support thyroid function due to its iodine content.
AWARDS
Great Taste Awards - 2 stars
2022
Motoi Nori's 10 Full Sheets feature top-quality roasted seaweed, harvested from Japan's renowned Ariake Sea, known for producing exceptional nori. These expertly roasted sheets deliver a crisp texture and deep seaweed flavor, making them perfect for sushi rolls, onigiri, or as a flavorful snack on their own.
Packaged in a resealable bag to ensure lasting freshness, they should be stored at room temperature, away from direct sunlight, and refrigerated after opening to maintain their optimal taste and texture.
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