Who says veggies can’t come from the sea? A staple in Japanese cuisine for well over a thousand years, seaweed is integral to a variety of Asian dishes. Don’t think that seaweed is all dried nori however; fresh varieties can power up rice-based entrees and sides. Chefs seeking some Asian flare should check out life under the sea.

Peak Season: January - December

  • Arame
  • Gim
  • Hijiki
  • Kombu
  • Nori
  • Wakame