There are many types of edible seaweed that are used in Japanese cuisine. Most common types are Nori, Kombu, Wakame, Hijiki, Arame and Tosaka seaweed. Edible seaweed is a nutritious and healthy ingredient that is rich in vitamins, minerals, and antioxidants, while low in calories and fat, making it a great option for those who are trying to eat a healthy diet.
It also contains umami, which can bring flavor to your dishes and be used as a condiment in addition to - or as a replacement for katsuo bonito. It is often the main ingredients to create umami for vegetarian or vegan dishes.