Seaweed Wonder Formula

Author: Zhang Shumei
Publisher:
Publishing Date: 2005-01-01
Features: Besides Japan, residents of many countries around the world also have the habit of eating seaweed. South Korea is a "big country" in terms of seaweed consumption, not only using seaweed as a side dish but also incorporating it into postpartum lactation and body recovery. Inuit women eat high-fat foods but also frequently consume seaweed, resulting in a low incidence of breast cancer. Americans originally had no habit of eating seaweed, but as the nutritional and health benefits of seaweed continue to be explored, they have realized that seaweed is a guardian of health and should be added to their diet. As a result, in recent years, the U.S. market has seen the emergence of various seaweed products such as seaweed drinks, seaweed salads, and nori rolls, which are selling very well. Additionally, countries like the Philippines, Indonesia, Myanmar, Vietnam, and Thailand have also developed the habit of consuming large amounts of seaweed. Given how beneficial seaweed is to health and how globally it is valued, how much seaweed is actually on our dining tables? China is a major seaweed cultivation country, currently raising over a dozen varieties, including kelp, wakame, nori, ulva, Enteromorpha, Gracilaria, Asparagopsis, Spirulina, Chlorella, and Dunaliella. Among these, the cultivation of kelp and wakame ranks first in the world, with 50% of Japan's wakame market supplied by China. With such abundant seaweed resources at our disposal, we have the convenience to utilize them. It is believed that as people's awareness increases, Chinese people will, like the Japanese, consider seaweed to be the best vegetable.