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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.


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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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