Sea vegetables are broadly grouped into three main types: brown, red, and green. However, scores of sea vegetables exist, and each is unique, having a distinct shape, taste, and texture. Many types are not ingested, the following are some of the most popular types:
- Brown Seaweeds:
- Arame (Eisenia arborea) is a lacy, wiry sea vegetable that is sweeter and milder in taste than many others.
- Hijiki (Hizikia fusiformis) has a green to brown color when found in the wild. Once it is collected, it is boiled and dried, making it look like small strands of black wiry pasta. It has a strong flavor.
- Kelp (Laminaria spp.) is light brown to dark green in color and is often available in the flake form.
- Kombu (Laminaria japonica) is a specific species of kelp that is very dark in color and generally sold in strips or sheets. It is often used as a flavoring for soups and beans.
- Wakame (Undaria pinnatifida) is similar to kombu and is most commonly used to make Japanese miso soup.
- Red Seaweeds:
- Nori is a Japanese term used to refer to edible varieties of seaweed in the various species of the red alga Porphyra, including most notably P. yezoensis and P. tenera. Nori also refers to food products created from sea vegetables. Finished products are made by a shredding and rack-drying process that resembles paper making. The dried sheets are dark purple-black in color and turn phosphorescent green when toasted. Nori is famous for its use in making sushi rolls.
- Dulse (Palmaria palmate) has a soft, chewy texture and a reddish brown color. It is available as large dried pieces or ground into flakes, which can be sprinkled on food.