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HEALTH

Seaweed

Seaweed is an important part of Japanese cuisine, and these days it is also used in food technology, medical science and pharmacology.

Nutrition
Seaweed is low in calories and contains lots of soluble fibre, especially kanten/agar, which is 81% fibre. Research shows that a high-fibre diet may help prevent colon cancer, lower cholesterol levels, reduce high blood pressure, control diabetes, assist weight loss and control irritable bowel syndrome. A minimum of 20-30 grams of fibre per day is recommended. Seaweed is also high in vitamins A and B and minerals such as calcium, magnesium, zinc, iron and iodine. Kelp is especially rich in iodine and assists in making thyroid hormones, which are necessary for maintaining normal metabolism in all cells of the body.


hijiki	wakame

by Sumi Saikawa
Nutritionist / Cooking Instructor

Varieties of seaweed

Nori: This is the processed leaf of a soft seaweed called laver. There are two varieties: Yaki-nori, toasted prior to consumption and typically used for sushi or rice balls. Ajitsuke-nori, is seasoned and cut into small oblong pieces. There is also aonori (green nori), which is sprinkled like a herb on top of meals.

Konbu (kelp): This is an essential ingredient for making dashi. It is dark in colour and has a white powdery-looking substance on its surface which gives a unique flavor to the stock. It contains lots of glutamic acid which contributes umami to Japanese food.

Wakame: Wakame is sold either dried or salted, and is often used in soup and salads.

Hijiki: Hijiki is a mild-tasting black sea vegetable that grows wild around the coasts of Japan. It is rich in dietary fibre, calcium and iron as well as lignans, which help fight cancer.

Kanten: Kanten is also known as agar-agar, traditionally used in jellies and sweets. Dissolved in hot water and cooled, it becomes gelatinous. Its use in weight loss has recently been discovered -- once ingested, it triples in size and absorbs water, making you feel full.