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Commonly used to wrap sushi rolls, adds a salty and umami flavor

Used in salads and soups, offers a sweet and briny taste

Used to make dashi broth, imparts a savory umami flavor

Added to salads and stir-fries, provides a mild, semi-sweet flavor

Used as a side dish, imparts a strong, salty and earthy taste

Eaten raw, cooked, or dried, has a slightly spicy and salty flavor

Consumed in salads or as a side, offers a mild and slightly salty flavor

Added to salads and soups, offers a distinct ocean flavor

Used in traditional Chinese medicine, and can be added to soups, has a unique, iodine-rich flavor

Often used in poke bowls, lends a crunchy texture and salty taste

Used to make laverbread, provides a savory and slightly nutty flavor

Used as a plant-based gelatin substitute, has no flavor and is used for its gelling properties

Served fresh in salads, known for their caviar-like popping texture and briny flavor

Used as a thickening agent, has a neutral taste