![]() ![]() That is, they grow, reproduce, and die, without requiring intervention for sowing, transplanting, fertilizing, or irrigation. ![]() Well, you could say that seaweed is something like the vegetable of the sea, that is, a plant that grows in water, both fresh and saltwater.Įven though they appear strange and unfamiliar to our world, they have the same cycle as terrestrial plants. The country is also the biggest producer and exporter in the world of this product.Īlthough every day they are becoming more common in restaurants and specialty shops, a big part of the population does not know what seaweed is exactly. ![]() This practice is strongly engrained in Japan, the country with the highest per capita consumption of seaweed, which can constitute up to 25% of the diet. One of the biggest benefits of this culinary expansion is the healthy habit of consuming seaweed. More and more chefs are beginning to utilise them in their kitchen (the most common being nori, which you have likely tried if you have eaten sushi, or agar-agar, which is often used as a vegetarian substitute for gelatin). Their flavour, texture, and many nutritional benefits are some of the reasons why they are so inviting to incorporate in our meals. There are numerous edible types of seaweed: Hijiki, Wakame, Nori, Agar-Agar, Dulse, Kombu, Arame, Cochayuyo. In the last few years, the West has surrendered to the benefits of seaweed, a food of great importance in other countries. In countries like China, Japan, and Korea, seaweed has formed part of the typical diet for centuries. Surrender to the benefits of edible seaweed ![]()
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