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Hijiki (Sargassum fusiforme)

Looking like long strands of fat black tea, this earthy and woody seaweed has a nutty crunch, and is often used in Japanese vegetable stews.


Edible seaweed guide

With its complexity in flavour and texture, seaweed is the culinary trend taking diners' palates to another dimension, here's a guide to some of what you might come across.

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