We know that seaweed and sushi are synonymous to Japanese cuisine. But ever since the meteoric popularity of sushi hit the globe, seaweed has evolved from being just a healthy snack to becoming a versatile, all-purpose healthy super-food.
Japanese people have been consuming this edible saltwater plant for hundreds of years with their dinner, their lunch, and even for breakfast. What makes seaweed so flavorful lies in the combination of certain ingredients. For example, the Japanese combine seaweed with salt, sesame seeds and a little sugar to make furikake, which is used to sprinkle over rice and to make rice balls; it is also used as a table condiment. Sometimes wasabi (the hot green stuff you taste in sushi) is also added to the seasoning to create a fiery kick. Continue reading