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Japanese Seaweed provides lots of health benefits... and tastes great

Updated on January 18, 2012

A Taste of Japanese Seaweed

I've loved Japanese food since I was little. I ate everything, even the vegetables! Now that I'm a mom, and finally falling in love with cooking (it took a long while), I'm trying out some seaweed recipes with at home.

The vegetables I'm concentrating on here are yummy Japanese seaweed, which are also known to be great for keeping your hair healthy and for detoxing!

These Japanese seaweeds are rich in minerals, and I'm not just talking iron and calcium. There are a lot more minerals that are taken in when we eat Japanese seaweed!

I love Japanese seaweed dishes!

I love Japanese seaweed dishes!
I love Japanese seaweed dishes!

Add nori to:

  • soups (like miso soup)
  • moistened for salads
  • bread, as in laver bread
  • if you toast it lightly in a skillet or pop it in the oven, you've got your own seaweed snack
  • and of course, wrapped up with rice and your favorite fish and vegetables in sushi, futo maki or California rolls

Recipes with Nori

Sue Sushi

Above is a sushi game supposedly testing your agility in making sushi, offering it to the customers, collecting their payment and cleaning up. I never made Step 2. LOL Try it!

Below are some recipes with nori. Now making it for real is easier than the game!

How to Make Ham and Cheese Naruto Rolls

from wikiHow - The How to Manual That You Can Edit

It's not like the anime. It's referred to as "naruto" in reference to a well known tidal whirlpool near the Japanese city of Naruto


  • 2 slices of ham

  • 2 slices of cheese

  • 2 square sheets of nori


  1. Layer the ham, cheese, and nori on top of one another. Lay the ham down on the plate. Put the nori on top of the ham. Put the cheese on top of the nori.

  2. Roll the stack into a roll and push a toothpick though it to hold it in place.

  3. Cut into slices. Make sure the slices are even.

  4. Enjoy.


  • Use different types of cheese and meat for colorful combinations. You can also use food coloring. You can have green ham and red cheese. A perfect appetizer for Christmas.

  • Use colorful toothpicks for a fun presentation.

  • For a simple way to make them the same size. Just cut the roll in half. Cut that half in half. Keep going until you get the size you want.

Things You'll Need

  • Clean working area

  • Knife

  • Toothpicks

Related wikiHows

Article provided by wikiHow, a collaborative writing project to build the world's largest, highest quality how-to manual. Please edit this article and find author credits at the original wikiHow article on How to Make Ham and Cheese Naruto Rolls. All content on wikiHow can be shared under a Creative Commons license.

Famous Face Sushi

Thought we'd have a little fun with sushi

Obama sushi from the blog of FOBalicious. This takes talent to make a famous face be recognizable on sushi! my simple salmon and cucumber sushi rolls are so deformed that I think it will take me forever to come up with something like this.

How To Make an Inside Out California Roll

What to do at an authentic sushi bar

If you're still not confident of creating your own sushi with nori, visiting a sushi bar might help. If you sit in front of the Taisho, you get to see how it's done.

Check out this spoof, it's fun!

Hurrah for Hijiki

These wiry seaweed strands are sold precooked. Always soak them first for about fifteen minutes before using them in your dishes.

Hijiki nutrition:

It's got the highest calcium compared to the rest of the seaweeds. It is also rich in bromine, iodine, iron, niacin, phosphorus, phytohormones, potassium, protein, and vitamins A, B and C.

Add Hijiki to:

  • salads
  • snacks
  • soups and stews
  • appetizers
  • ground meat for burgers

White Beans, Hijiki, Rice, and Red Cabbage

Ingredients And Procedures

4 cups dry white (navy) beans 1 oz hijiki sea vegetable 2 cups cooked rice 1 small red cabbage, diced small 2 tbs balsamic vinegar tamari sauce to taste

Cook beans until tender, add hijiki towards end of cooking process (so it won't fall apart), sauté diced red cabbage in vinegar and water until tender. Mix beans, rice and red cabbage. Add tamari sauce to taste. Let sit a few minutes so flavors will blend. Looks like veg-scrapple, but tastes pretty good. It is good without the tamari, sort of sweet and vinegary.

More free recipes

Check these Hijiki stuff

Know your Kombu

Kombu is a type of brown seaweed and can be eaten raw or cooked. It has a sweet taste and is considered as "good luck" food. As long as it remains sealed, you can keep kombu indefinitely. Once opened, you can use it for the next 6 months. Just remember to keep it in a cool, dark place.

Add this edible seaweed to:

* soups and stews

* salads

* sauces

* drink as tea

* snack food

* when powdered, can be used in cakes

* bean dishes! Adding kombu to beans helps soften the beans and cuts down precious cooking time :-)

* rice! Just add a few strips when cooking your rice. Try it with brown rice, really healthy!

Kombu nutrition:

Rich in alginate, calcium, carotene, chromium, fucoidan, germanium, iodine, iron, laminarin, magnesium, mannitol, phosphorus, phytohormones, potassium, protein, sodium, and vitamins A, C, D, E K.

Recipes with kombu:

Split Pea Soup with Kombu and Turkey

Kombu Cured Flounder with Curry

Simmered Kelp and Lotus Root

Edamame Rice Recipe

Natural colored icones of Japanese seaweeds
Natural colored icones of Japanese seaweeds

"This print is part of the Chase Collection of Vintage Art. We specialize in high quality reproductions of antique art prints. This print has been reproduced from a rare original work of art that sells sometimes for thousands of dollars and is rarely seen on the market. We have Thousands of these images available for digital reproduction. Our Fine Art Reproduction Prints are printed on Acid Free Fine Art Paper using VIVERA pigmented inks offering the highest lightfastness ratings achievable...

Amabito No Moshio (Seaweed Salt), 10.5-Ounce Unit
Amabito No Moshio (Seaweed Salt), 10.5-Ounce Unit

Exclusive blend of rice bran, sea kelp and coconut oil tightens and softens skin. Non-comedogenic, and safe for even sensitive skin.If you're looking for a safe, all-natural, and effective anti-aging regimen you've found it in rice bran -- a centuries old beauty regimen and the secret of the ageless Japanese complexion. The Japanese have known for generations that the potent vitamins and antioxidants in rice cleanse, tone, tighten, and regenerate softer and suppler skin. Now it's availa...


The Wonders of Wakame

Wakame has this green-as-an-olive color and sometimes brownish but falls under brown seaweeds. You can buy them either dry or fresh. Wakame can taste pretty salty, so its best to soak them for about thirty minutes before using them in a recipe. It swells about 10 times its dry weight. As like all kinds of food, moderation is key.

A recent study revealed that a the sulphur-containing glycans in wakame seaweed is thought to be an effective anti-coagulant and was shown to be twice as effective as heparin at breaking down blod clots.

Add this edible seaweed to:

* soups and broths

* salads

Wakame nutrition:

A very good source of calcium and is rich in chromium, iodine, iron, magnesium, phosphorus, potassium, protein, sodium, vitamin A, C and K, vitamin B complex, and zinc

Momoya Seaweed Paste okra

Try this easy recipe! Momoya Seaweed Paste Okra photo and recipe from Terri of Hunger Hunger

Seaweed is delivered to space station

A Russian spaceship was launched recently to deliver wakame seaweed soup and other mouthwatering Japanese dishes to the International Space Station. Now that's special delivery!

Japanese Seaweed - Love 'em or leave 'em

See results

Someone just asked me if I was obsessed with seaweed. Let's just call it a love affair. I enjoy devouring heath information about these sea vegetables and try out recipes in my little kitchen. I hope this summary on Japanese seaweed will make you try out some of these recipes at home :-) For more info on seaweed, check out Ocean Vegetables.

Reader Feedback

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    • deyanis profile image


      9 years ago from Oz

      I love crispy Japanese seaweed, it's our family's favorite snack. But I never knew that seaweed is actually good for our body.

    • profile image


      11 years ago

      How can u miss Sushi with wasabe!! One of the best combination in the world!

    • papawu profile image


      11 years ago

      Being Korean, I grew up with seaweed being a staple of our meals. I prefer mine in the thin sheets, toasted over a flame or in a pan, then brushed with sesame oil and salted, then you enjoy with rice. Hooray for seaweed! lol

    • profile image


      11 years ago

      I've never tried Japanese seaweed before but now I want to! When I eat at Japanese restaurants I usually get teriyaki chicken and gyoza but it wouldn't hurt me to branch out a bit.

    • grassosalvato86 profile image


      11 years ago

      Hello Mica! You've got a lovely lens! I'm a food lover and I'd really like to try the Japanese food. Keep up the great work! 5 stars

    • profile image


      11 years ago

      Hi Posh, you have to show me how to make this stuff sometime soon!


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