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"Edible Seaweeds" by Kate Pugsley

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A member of the algae family, edible seaweed typically comes in three varieties: brown, red and green. The most commonly eaten (and researched) are the brown varieties such as kelp and wakame, followed by red seaweed, which like nori, which is what most sushi chefs use.

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This popular Korean soup, myukguk, is made with edible seaweed and also known as the "birthday soup".

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from eHow

How to Identify Edible Seaweed

Chlorella and spirulina are fresh water algae. According to Beth M. Ley Ph.D., author of “Chlorella: The Ultimate Green Food,” chlorella is...

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from Well+Good

25 delicious ways to eat seaweed

Do a deep dive on the ocean goodness of this trendy veg.

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from Arousing Appetites: Home to the Serious Cook

Vietnamese Spring Rolls

Vietnamese fresh spring rolls

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from Closet Cooking

Tofu and Wakame Miso Soup

Japanese miso soup with tofu and wakame (an edible seaweed), served with a bowl of rice topped with nattou

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I thought this was interesting, the different types of seaweed used in sushi and Japanese cooking.

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from Maangchi.com

Samgak-gimbap

Samgak Kimbap - Korean rice triangles in edible seaweed. Use steamed or fried rice and just about any filling you can think of that goes well with it. Wrapper has plastic sheet between rice and seaweed so it stays crisp.

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Miyeok Guk (Beef Seaweed Soup) - Korean Bapsang - always eat on your birthday!

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