'Sea Vegetables' is a euphemism for edible types of seaweed that was apparently adopted by commercial seaweed wholesalers in the U.S. during the 1980s. The effort is understandable: Terrestrial farmers would have a hard time selling their vegetables as 'land weed,' especially at the prices commanded by such specialty-grocer seaweeds as samphire (a.k.a. sea bean) and arame.
Culinary Use
All seaweeds are algaes, with properties distinct from those of land plants. Culinarily, some are too tough or delicate to be used as vegetables, per se, but are used as a flavoring ingredients in stocks (like kombu) or as thickening agents (like agar). Varieties including hijiki, wakame, and the widely recognized sushi wrapper, nori, have more of a vegetable quality, and contribute texture and salty, marine, or mineral flavors to a greater number of traditional cuisines, worldwide, than most people realize -- with seaweed being, after all, an edible resource that washes freely onto beaches. Scandinavia and South America have seaweed-eating traditions, as does Maritime Canada.
Where To Go To Eat Sea Vegetables
Real Food Daily (Santa Monica) Phone: 310 451 7544 Map
Real Food Daily (West Hollywood) Phone: 310 289 9910 Map
Domo (Denver) Phone: 303 595 3666 Map
Pure Food and Wine (New York City) Phone: 212 477 1010 Map
Raven's Restaurant (Mendocino, California) Phone: 800 331 8884 Map
Gyu-Kaku (California, New York, Hawaii)
Mahalo's Guide to Sushi Restaurants
Sea Vegetable Cookbooks
References
Fast Facts
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Fact:
Most commonly associated with Asian cuisines
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Fact:
Nori is used as a wrap for sushi
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Fact:
Laver and Irish moss are traditional foods in the U.K.
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Fact:
Dulse is native to the Atlantic coasts of North America and Europe
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Fact:
Seaweed extracts are widely used in processed foods
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Fact:
High in minerals and a vital source of iodine
