Many of us have acquired the taste already because of the popularity of Japanese sushi. The reality is that sea vegetables can be an unsurpassed complement to most meals for both taste and nutritional value even in Western cuisine. The secret is to know what other foods complement the taste of a particular sea vegetable. Different varieties of sea vegetables, like land vegetables, have widely different tastes and characteristics.

Because they are hydroscopic, sea vegetables can be used as a nutritious and flavourful binder in fritters, pancakes, soups and gravies. Kelp also acts as a natural tenderizer and flavour enhancer for meats and in marinades.

Sea water and the fluids in a healthy human body contain many of the same minerals in very similar concentrations. As a result, sea vegetables have been treasured throughout centuries for their ability to restore, nourish and strengthen the body. One does not have to eat great quantities of sea vegetables in order to enjoy their benefits. Used dried as a seasoning, many varieties of sea vegetables add a delicate hint of the sea. When used in cooking, they add a slight salty taste and a lot of texture to the dish. Roasted, they sometimes have a delicious nutty taste.

Sea vegetables are rich in vitamins, contain all fifty-six minerals and trace elements identified as health requirements, plus they have other nutrients, many of which are known to offer protection against radiation or chemical pollutants. For that reason they are known as a great promoter of glandular health. Minerals in sea vegetables are assimilated more easily than minerals in supplements because they are made available in an organic chelated form.

Seaweed has an alkalising and normalizing effect, making it ideal for an often over acidic Western diet. They have a diuretic action in our body which means that sea plants help release excess body fluids and dissolves fatty wastes through the skin.