How it's used
Used in sushi, soups, and as a garnish.

Thin sheets of dried edible seaweed used in Japanese cuisine, rich in iodine.
Your kitchen
EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.
Used in sushi, soups, and as a garnish.
Rich in iodine - a useful pairing with otherwise iodine-light meals, though intake should stay moderate given its potency.
Try it in the kitchen
A savoury breakfast bento with two cross-wrapped edamame brown-rice onigiri, a salty miso-sesame centre, layered tofu tamagoyaki and chilli cucumber pickle.
Open recipeBrown rice and split yellow dahl congee, topped with pan-fried tofu, shiitake, peas and nori for a savoury, umami-rich breakfast.
Open recipeGlossy garlic-butter glazed soba noodles with crispy tofu, seared king oyster mushroom, edamame and pak choi - a vegan take on the classic garlic noodle.
Open recipeA warm sesame-ginger rice bowl with adzuki beans, blistered broccoli, a rough edamame smash, crisp carrot, pickles and nori.
Open recipeA crisp hot chickpea toastie with a creamy, briny nori-caper filling and peppery rocket tucked in after grilling.
Open recipeA traditional Nigerian steamed pudding of blended black-eyed peas, peppers and onion, set in ramekins over a slow steam - savoury, dense and deeply peppery.
Open recipeNutrition notebook
Calories
112kcal
Protein
15.3g
Carbs
9.5g
Fat
1.4g
Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.