To use this site, please disable the ad blocking feature and reload the page.
This website uses cookies to collect information about your visit for purposes such as showing you personalized ads and content, and analyzing our website traffic. By clicking “Accept all,” you will allow the use of these cookies.
Users accessing this site from EEA countries and UK are unable to view this site without your consent. We apologize for any inconvenience caused.
By Tomoyo Yamada and Ryo Kato / Yomiuri Shimbun Staff Writers
17:44 JST,
November 19, 2024
Seaweed is an essential ingredient in classic Japanese dishes, such as miso soup and simmered vegetables. In the past, some seaweeds were only consumed in certain regions, but they are now being eaten more widely. The way seaweed is enjoyed is also changing: It is now being used in bread and chocola...