This Is How To Cook With Seaweed At Home (Don’t Be Afraid)

Seaweed is a nutritional superstar. It’s a great source of iodine and antioxidants, both important nutrients for regulating health. And, beyond its superfood status, the salty vegetable spruces up any old dish with its unique texture and powerful salty flavor.

You might love the taste of seaweed, but only enjoy it in your dishes when you dine out. The unusual-looking packages of dried plants may appear more intimidating than intriguing, but it doesn’t have to be this way. Once you get the lay of the land — or sea — you’ll be perfectly prepped to whip up your own seaweed-starred dishes at home.

Here’s the break down

Nori

Nori is the flaky, green seaweed used as a wrap for sushi. It’s often used in miso soup and as a garnish on salads and fish. It usually comes toasted, sold in full sheets for sushi wrapping and snack-sized sheets to eat like chips.

This little sea vegetable is the kind you’ll typically find in seaweed salad and some miso soups. It is subtly sweet in taste and can be very flavorful. Wakame is generally sold dried and, when rehydrated, is incredibly absorbent; it grows in volume when added to liquid

Wakame

This little sea vegetable is the kind you’ll typically find in seaweed salad and some miso soups. It is subtly sweet in taste and can be very flavorful. Wakame is generally sold dried and, when rehydrated, is incredibly absorbent; it grows in volume when added to liquid