A curly seaweed, available dried. Delicious in miso soup – but beware of putting too much in. This stuff really expands incredibly

Lobe-leaf seaweed, possibly dried, in long, dark green strands

dried lobe-leaf seaweed in long.

Green seaweed used in salads and miso soups. It is sold fresh or dried and can easily be reconstituted in water.

A type of seaweed used in Japanese cooking.

A long, thin, green sea vegetable used in making soups, salads, and vegetable dishes.

a dried sea vegatble that comes in a thick, wide brown strip; when rehydrated, it will unfurl into a delicate green leaf attached to a firmer, thick midrib section

A dried seaweed commonly added to Miso soup.

is a japanese seaweed with a mild flavor and chewy texture, it is often added to salads and Miso soup. Wakame is usually purchased in dried form and then reconstituted in water to yield nearly 4 times its dried volume.