Dive into the variety of seaweed types: flavour, origin and use

Not all seaweed is created equal. If you're not familiar with seaweed, it can be quite a task to distinguish between the various types. Especially when it comes to taste, texture, and application. With this guide, we're here to help you navigate this world.

Varieties of Seaweed by TerraSana

The flavour of high-quality seaweed

The true essence of seaweed flavor is easily recognizable. However, there can be quite a bit of variation in taste. All our seaweeds carry a pure, aromatic oceanic essence. We strive for minimal saltiness, while maximizing the distinctive Japanese umami taste and the essence of the sea.

Compare seaweed

Except for kombu, all our seaweeds hail from the Ise-Shima bay in Japan. Kombu flourishes best in cold climates, so we harvest it on the northern island of Hokkaido. What most seaweeds share is their compatibility with our Japanese seasonings. Tamari, ginger syrup, ume su, sesame oil, and mirin: they complement each type of seaweed beautifully.

A  lineup of seaweed types and algae varieties


Flavour Rich umami, authentic seaweed taste
Texture Slightly firm
Origin Hand-harvested from Ise-Shima bay in Japan
Pairs well with Crisp vegetables or fruits like carrots or apples
Miso soup
Japanese seasonings like tamari, ginger syrup, ume su
Soak / cook 10 minutes soaking, 15 minutes cooking
Additional Hiziki is also known as hijiki
  Very high in fibre (47.2 g per 100 g)


Flavour Subtle umami, delicate seaweed taste
Texture Crunchy
Origin Organically harvested in a very clean area in China
Pairs well with Sushi
Noodles or rice (poke bowls)
Soak / cook Can be eaten as is or toasted
Additional Available in 4 forms – flakes, aonori, untoasted, and sushi nori.


Flavour Mild, subtle seaweed taste
Texture Sits between hiziki and wakame
Origin Hand-harvested from Ise-Shima bay in Japan
Pairs well with Fresh salads or pickles
Japanese seasonings like shoyu, sesame oil, mirin
Crunchy vegetables like radish and carrot
Soak / cook 5 minutes soaking, 15 minutes cooking
Additional Also referred to as ‘seaweed for beginners’


Flavour Gentle umami, true seaweed taste
Texture Smooth
Origin Hand-harvested from Ise-Shima bay in Japan
Pairs well with Tart ingredients (lemon or pickled cucumber)
Miso soup
Soak / cook 5 minutes soaking, 1 minute cooking
Additional  Special organic wakame is also available, as well as instant wakame


Flavour Umami
Texture Hard, kombu is typically not eaten directly
Origin Harvested from northern Hokkaido in Japan
Pairs well with Rice
Broth / dashi
Soak / cook Cook kombu along with a dish
Additional Organic kombu is also available
  Natural flavour enhancer
  Very high in the mineral iodine (19 mg, also written as 19000 µg)

Seaweed from Ise-Shima

Last year, we explored the pristine, protected Ise-Shima bay in Japan. This is the source of the world’s finest seaweeds. The experience was truly awe-inspiring! We had the chance to witness the careful hand-harvesting of seaweed and its natural growth in the wild. You’re invited to join us on this journey as we’ve captured it for you:

boat seaweed extraction Ise-Shima, Japan TerraSana