Dulce, Kombu, Hijiki... there are so many different varieties of seaweed it can be difficult to differentiate between them! There is one common element, however, and that is how healthy they are for you!
Here's a quick and dirty list giving you the in's, out's and how to's of a few different types of seaweed:
Dulce: eat it straight from the package! tasty sea flavour (most obviously). packed with a slew of vitamins and minerals including iron, magnesium and beta-carotene to name a few.
Nori: sold as flat sheets. rich in iron, iodine and an excellent source of vitamin C. used in making sushi. maki roll anyone?
Kombu: sold as dried flat rectangular pieces. used to make the stock for miso soup. exceptionally rich in iodine. very often used in the treatment of thyroid conditions. excellent source of iron, magnesium and folate.
Hijiki: sold as dried, thin, coarse strips. slight bitter taste. excellent source of lignans (anti-cancer) soak the hijiki in water, soy sauce, ginger and a bit of sesame oil overnight to restore its juiciness. Then just put a pinch on your favourite rice bowl. tada! dinner!
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