Nori to Wakame — Seaweed in Japanese Cuisine
Japan-wide — nori from Tokyo Bay and Ariake Sea traditions; wakame from all Japanese coasts
Japanese seaweed culture encompasses more species used more extensively than any other cuisine — but the major distinctions between nori, wakame, and kombu are frequently confused by non-Japanese cooks. Nori (dried pressed laver, Pyropia yezoensis): the thin, dark green sheets used for sushi, onigiri, and as a condiment/garnish; toasted (yaki-nori) for most uses; raw nori has different texture and stronger flavour; highest quality nori grades are cultivated in Ariake Sea (Saga/Fukuoka) and Tokyo Bay. Wakame (Undaria pinnatifida): the soft, slippery, slightly sweet seaweed used in miso soup, sunomono (vinegared salad), and shabu-shabu; sold fresh (typically salted and rinsed), dried, or processed; milder, more delicate flavour than kombu. Kombu (giant kelp): thick, leathery, used primarily for dashi extraction (never eaten in significant quantities due to iodine concentration); the most umami-rich seaweed. Other varieties: hijiki (mild, iron-rich, reconstituted and simmered in soy); arame (mild, softer than hijiki); tosaka-nori (decorative red/green pickled seaweed for sashimi garnish).