Nori is the gateway seaweed: crisp, relatively mild, slightly saline, with roasted, smoky, nearly nutty notes. High-quality nori is smooth and uniform in texture, with a dark-green … See more

Kelp is notoriously meaty and valued for its concentration of umami. While there are many subspecies in this category, you will usually see it marketed as either “kelp” or “kombu” or … See more

Wakame is a delicate, lightly sweet seaweed, often used raw and rehydrated in salads and miso soup. Because of its silky, satiny texture, I find it important to pair wakame wi… See more

Dulse is by far my favorite seaweed. It has a chewy, fruit leather–like texture and a deeply savory, bacon-y flavor that’s especially enjoyable when it’s pan-fried over mediu… See more