Fresh seaweed

Fresh seaweed is a highly valued marine ingredient in various cuisines around the world, especially in Asian and Mediterranean gastronomy. These are aquatic plants that grow in the sea, known for their crunchy or gelatinous texture and characteristic umami flavor, which adds a saline and mineral touch to dishes.

Origin: Fresh seaweed is primarily harvested in coastal areas of oceans and seas, being common in countries such as Japan, Korea, China, Spain, and Chile. They are traditionally used in recipes like soups, salads, sushi, and stews, benefiting from their ability to absorb flavors and add nutritional value.

Properties: Fresh seaweed is an excellent natural source of minerals such as iodine, calcium, iron, and magnesium, in addition to containing vitamins A, C, E, and B-complex. They are rich in dietary fiber and antioxidants, and have low caloric content, making them an ideal food for healthy diets. They also help improve digestion and can contribute to balancing the intestinal flora.

Synonyms in Spanish from Latin America: depending on the region, fresh seaweed may be simply called algas or may also have more specific names like lechuga de mar, oreja de mar, or huiro, depending on the species and the country. In recipes, the most commonly used term is alga fresca.