What cultures eat seaweed?

Seaweed is consumed in a wide variety of cultures around the world, particularly in coastal regions. Here are some prominent examples:

East Asia:

* Japan: Seaweed (海苔, nori) is a staple food in Japan, used in sushi, onigiri, miso soup, and many other dishes. It's also consumed dried, roasted, or as a snack.

* Korea: Seaweed (김, gim) is another important food in Korea, often used in soups, stews, and as a side dish. Kimchi, the famous Korean fermented cabbage, often includes seaweed.

* China: Seaweed (海带, haidai) is consumed in various forms, including dried, pickled, and cooked in dishes like soups, stir-fries, and noodles.

* Southeast Asia: Countries like Vietnam, Thailand, and the Philippines also incorporate seaweed into their cuisines, often in soups, salads, and stir-fries.

Other Regions:

* Europe: In countries like Ireland, Scotland, and France, seaweed has been consumed for centuries, often as a source of nutrients and flavor.

* North America: Though not as common as in Asia, seaweed consumption is growing in North America, particularly in coastal areas and among health-conscious individuals.

* Africa: Some African cultures, particularly in coastal regions, have a long history of consuming seaweed.

Global Consumption:

* Seaweed is a popular ingredient in global cuisine due to its unique flavor, texture, and nutritional value. It is a good source of vitamins, minerals, and fiber.

* With increasing interest in healthy and sustainable food options, seaweed consumption is on the rise globally.

It's important to note: The specific types of seaweed and the ways they are prepared vary widely depending on the culture and region. Some cultures favor specific types of seaweed, while others use a wider variety.