Sea kale and seaweed are the most popular seafood in Japan. This popularity is based on their curative properties. Soup or just snacks with sea kale contain a lot of iodine and is used by Japanese people daily. Gently dried up sea kale (nori) is widely used in cooking sushi and onigiri (rice balls).

Wakame (a type of sea kale) is widely used in cooking soups and salads with vinegar. Hijiki (another type of sea kale) is widely used in cooking nimono - boiled dishes with meat or vegetables. As the sea kale contains useful chemical elements (calcium, iodine), the Japanese like to eat dishes with it every day.

Aonori is also kind of sea kale, which contains a lot of fibers, vitamins and minerals. There is a lot of vitamin B in aonori. Aonori is used as seasoning for okonomiyaki and yakisoba.

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