| Edible seaweeds are classified as follows: |
| Green algae |
| Green algae has a beautiful green color because it contains chlorophyll. There are many types of green algae, but representative green algae that are edible are enteromorpha, sea lettuce, etc. Enteromorpha Enteromorpha, commonly known as green seaweed, is often found on rocks at river mouths or seaside. When roasted over fire, it emits a special aroma. It is suitable as a condiment for pastries or various pancakes, and can also be used in processed foods such as pancakes or potato chips. Each gram of dried Enteromorpha Enteromorpha (green seaweed) is characterized by its rich carotene and iron content of 12,000 micrograms. |
| Brown algae |
| In addition to chlorophyll, brown algae also contain fucus xanthin brown pigment, so its background color is green with brown color. The most representative ones are kelp sprouts, kelp, hijiki... etc., all of which contain large amounts of alginic acid and rich minerals (such as calcium, potassium, magnesium...). Kelp sprouts are a treasure of dietary fiber and are rich in potassium, magnesium and iodine. ‧Hijiki-rich in calcium, iron, and dietary fiber, without fat, making it nutritious and healthy. ‧Kombu─Grows in the cold zone of Hokkaido, Japan. Its quality and taste are of the highest quality. It is suitable for making soup stock, braised pork, cooking, etc. Laminaria contains laminin, as well as high amounts of iodine, which can promote metabolism. |
| Red algae |
| In addition to chlorophyll, it also contains a red pigment called phycoerythrin, hence its red color. Seaweed, also known as seaweed, has many types. It is reddish-purple when fresh, turns black after drying, and turns dark green when grilled at high temperatures. It is beautiful and green, and is an indispensable food on the Japanese table every day. After processing, there are seaweed flakes, shredded seaweed, seaweed powder, sushi slices, etc. |