In Asia, algae have been on the menu for a long time. In the West, they were first used for agricultural, pharmaceutical or cosmetic purposes. In recent years, they have appeared on our plates. Like so many surprising new flavors, textures surprising, unexpected shapes or colors original to discover.
Especially since algae generally hide a most interesting nutritional profile. So, between wakame, sea bean, nori seaweed, dulse, sea lettuce or even spirulina, which one would you prefer?