Seaweed

Kombu kelp

Makes good dashi stock. Often combined with katsuobushi bonito flakes to make dashi.
Add a small piece (1-2" square) when cooking steamed rice to improve flavor and aroma.
A large piece is often placed at the bottom of some dishes to prevent food from sticking to the pot.
Also used as a wrapper for sashimi, called kobujime.   
Do not wipe off the white powdery area on the surface. 



Wakame
Common ingredient for miso soup and sunomono salad.


Nori

For wrappers of sushi, onigiri rice balls, mochi and other grilled or deep-fried food (isobe-yaki, isobe-age).
Tear or cut into small pieces and add to ohitashi. Slice or cut into thin stick-shape and sprinkle over noodles and other dishes.
Lightly toast both sides over stove before use.
The glossy side should be on the outside of finished food when used as a wrapper.



Hijiki

Soak in water for 30 minutes before use.










Aonori

For okonomiyaki savory pancake topping. Mix into tempura batter as a variation.