Seaweed has been an essential part of Asian food culture for years. Only recently have Western communities come to acknowledge its nutritional assets. Rich in vitamins, minerals, and antioxidants ...

The way seaweed is enjoyed is also changing: It is now being used in bread and chocolate. In early October, an event was held at Nihombashi Mitsukoshi Main Store in Chuo Ward, Tokyo, to introduce the ...

Scientists have cracked the code for extracting protein from seaweed, and it might just change how we think about the future of sustainable vegan protein. Seaweed, such as sea lettuce, is grown in ...

As global warming results in reduced seaweed harvests around Japan, a miso maker's efforts to develop land-based cultivation of aosa (sea lettuce) are providing hope for recovery.

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Have you tried adding miso to your ramen, yet? Get ready to experience something terrific because this miso tofu ramen recipe can help you make the most delicious miso ramen at home in a few easy ...

Mari Granström, a biochemist, sources microalgae from the Baltic Sea and seaweed from the Caribbean Excessive outbreaks of seaweed and microalgae are clogging up waters from the Caribbean to the ...