Dried algae is a current kitchen ingredient in many countries, especially in Japan, Korea and China. They are made from different species of seaweed, which are harvested, washed, cut and dried in the sun. Dried algae have a pronounced marine flavor and a crunchy texture, and are often used in soups, noodle dishes and stews. They are also commonly used as a garnish for sushi and other Japanese dishes. In addition to adding a unique flavor and texture to the dishes, dried algae are also very nutritious. They are rich in vitamins and minerals, in particular iodine, iron and calcium. They are also a source of vegetable proteins and dietary fiber.
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