As an island nation, Japan harvests numerous types of seaweed from all around the country, such as hijiki from the crevices of rocks by the sea, and kombu from the shallow waters off the coastline. Seaweeds—and seaweed-derived products—have been central ingredients of Japanese cuisine for thousands of years. Healthy, low-calorie, packed with fiber, minerals and flavor, Japanese seaweeds are used in everything from preparing dashi broth, to salads, soups and wrapping sushi rolls. Here’s a guide to the seaweeds that are commonplace in both Japanese restaurants and homemade Japanese meals, so that you can enjoy these delicious and nutritious alternatives to land-based green vegetables.
https://gurunavi.com/en/japanfoodie/2016/05/seaweed.html?__ngt__=TT0dfc496e8007ac1e4a5ab1NBQC4Eg36fSLIRbMjgAIjX
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Agar is a jelly made from red algae that is used in a wide range of traditional Japanese foods and desserts.It is white and translucent with little taste and calories. Agar was discovered in Japan in the mid-1650s by an innkeeper named Mino Tarōzaemon, and it has since become an essential ingredient in Japanese baking, dating to the Edo Period, according to the Tokyo Foundation

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Sydney patisserie artist Siew Heng Boon has taken the internet by storm with her elaborate and delicate 100% edible 3D jelly cakes. By injecting colorful seaweed jelly into a clear base, she creates intricate patterns and shapes such as flowers, fish, and birds.

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