This story appears in the November 2017 issue of National Geographic magazine. Name the last place where you saw seaweed on the menu, not including a Japanese restaurant. Drawing a blank?

which is used widely in a range of processed foods,’ says Good Housekeeping cookery editor Emma Franklin. ‘If you want to ...

Seaweed, a nutrient-rich algae, is gaining popularity as a superfood. Rich in iodine, vitamins, and antioxidants, it supports ...

Wakame salad has a slightly oceanic flavor, but it's not overpowering. It has a smooth texture and is available both frozen ...

slicing the fronds of seaweed. “It’s getting a bit sore on my back now, but I suppose as you get older the bones start to creak.” He then adds with a wry smile, “you make a good bit of ...

“Not many consumers know the health benefits and the sustainability opportunities that seaweed can provide the population.” Stout being good for you is a novel selling point. The octopus ...

The final installment will feature a salad that uses a “dried food of the sea,” wakame seaweed. In Japan ... the dressing's richness and flavor. You may even find this becomes a go-to ...

They double their biomass every 10 days," he says. "The good thing about seaweed is that you can harvest it with a combine harvester." Prof Smetacek envisages floating harvesters will bale the ...