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Seaweeds have been harvested for food, fertiliser and medicine for thousands of years. Even as far back as the time of Confucius references to sea vegetables can be found in the Chinese Book of Poetry. In countries like Iceland, Japan and Greece seaweeds have been a delicacy for centuries. Ancient Hawaiian nobility also kept limu (edible algae) gardens where rare and choice varieties of seaweeds were cultivated to provide gourmet food for the royal family.

Sprinkled on soups or wrapped around rice balls. Served chilled in a salad or glazed onto crackers. Shredded, toasted, deep fried or powdered, seaweed is an essential ingredient in so many Japanese dishes that the Japanese themselves swear it's the reason their hair and eyes are black! One thing is for certain, the seaweed known as kelp, tangle or kombu is awash with vitamins, minerals and nutrients. Rich in vitamin C, which is known to reduce high blood pressure, kelp is also a source of iron which works together with vitamin C to ensure its own complete absorption through the intestinal wall.

The prime ingredient however is iodine. Iodine is trapped by the thyroid gland and converted into thyroid hormone. This synthesis, as it's referred to in the text books, involves an essential enzyme, thyroidal Peroxidase, and thyroglobulin -a molecule containing 5496 amino acids. As both enzymes and amino acids help the body to use nutrients properly, the seaweed known as kombu seems to have it all. Put it this way: Iodine makes thyroid hormones which in turn regulate the metabolism, our growth, our ability to heal, our digestion, reproductive function and mental condition.

Need a medical opinion? Kazuhiro Takekosgi, a MD at Tokyo's Ito Hospital, Shibuya, which specialises in thyroid disease, describes kelp as a major source of what he calls the raw element iodine and it doesn't end there. Ditching the medical jargon, Dr Takekoshi goes on to explain that kelp is packed full of dietary fibre which leaves you feeling full and satisfied. It can also prevent hardening of the arteries and control both the absorption of sugar into the blood stream and keep down cholesterol.

If you're still nervous about chewing your way through skeins of tasteless slime, get ready to be converted. There are over ten types of kombu harvested off the northern coasts of Japan alone. Add the numerous other seaweeds available and you begin to realise why Japan's supermarket shelves display a dizzying assortment of slim packets all containing seaweed in every shade of green and all imaginable textures. What's more relevant though for our hungry stomachs is that kombu has a very high level of natural monosodium glutamate, a real flavour enhancer, which makes it a superb base for stocks and soups. The following serving suggestions once tried shouldn't leave you in any doubt.

For a classic Japanese side-dish:
- First soften the fresh kombu in warm water for a few minutes and then wipe clean.
- Place small pieces of the kombu in a broth of soy sauce and mirin (sweet cooking sake), simmer for a long time, then drain and serve.

An alternative to kombu's long thick streamers are the rounded leaves of the wakame seaweed. Their delicate texture can be appreciated most if rinsed, chopped and scattered on soups or salads.
- For a zestier taste try mixing up a sauce of vinegar, sugar and salt and adding wafer thin slices of cucumber.

Kelp is thinner and sweeter than Japanese kombu and also provides apart from minerals, glutamic acid and dietary fibre.
- It is good for soup stocks - leave it in to 'dissolve' for about 30 minutes or for a less strong flavour, 15 minutes will do the trick.
- A slab of kelp in any bean-based dish will enrich digestibility and shortened cooking time.
To make kelp chips:
Cut dried seaweed into bite-sized pieces.
Place them in a medium hot skillet with sesame oil.
Press each piece into hot oil with a spatula until it changes colour and becomes crisp.
Remove and allow to cool.
Chips can also be made with nori:
- Roast plants at 175 C for five to eight minutes or in skillet until crisp (not burnt).
- Eat as is or crumble over any grain dish, soup or salad.
- Mix into stir-fries and casseroles for delicate flavouring.

One more morsel to add to your lunch box could be home-made sushi rolls minus the fish.
- Simply cgok up plain or sushi rice (the latter has been laced with the ubiquitous vinegar/sugar combo).
- Lay out a sheet of the dry, processed seaweed nori which is especially delicious when toasted.
- Place a long wedge of rice, a strip of your favourite cheese, a leafy vegetable and sliced pickle along one edge of the nori sheet.
Roll it into a cone shape so you end up with a nori bouquet.

Be warned though, reconstituted seaweed can more than triple in size, so unless you like the idea of cultivating your own kelp forest on your kitchen sink go easy on just how much you measure out! K6 For more information on Japanese cuisine, browse

Maruwa's website at www.Maruwa.com