• Fucoidan, properly known as Sulfated alpha-L-fucan, is a naturally occuring, complex polysaccharide that has sparked interest among some in the medical and natural foods fields. Proponents of its use allege that it helps lower blood pressure, fights cancer and aids allergy sufferers. None of these claims, however, is yet supported by clinical studies or studies based on human data.
  
  

Kombu

• Kombu is often used in sushisushi rolls image by Svetlana Privezentseva from Fotolia.com
  
  Kombu (Saccharina japonica) is a species of kelp, widely-used in Japanese cuisine. In Japan and many other Asian countries it is also highly-prized for its alleged medicinal properties. Traditional Asian medicine has long used the kelp to treat high cholesterol, hypertension and edema. Like most sea vegetables, it is high in vitamins, minerals, particularly calcium, and some trace elements and minerals. Kombu is farmed primarily in the waters around Hokkaido, Japan. This sea vegetable is one of the primary ingredients in the classic Japanese soup stock, dashi. It is also served pickled or fried, in soups and stews, in sushi and is often served with bean dishes as its fans believe that it makes beans easier to digest. Kombu, also called konbu or kubu, may be found in Asian markets and Natural foods stores. It is most often found dried, but is also sometimes available fresh or frozen.
  
  

Wakame

• No bowl of miso soup would be complete without the delicate sweetness of Wakamesushi set image by Aleksandr Lobanov from Fotolia.com
  
  Wakame (Undaria pinnatifida) is a seaweed long used in Asian cookery. Most often found in its dried form, when soaked in water it becomes a vivid green color. It thrives in the strong current of the cold ocean waters near Japan and Korea, where it has been farmed and harvested for centuries. Wakame is noted for its sweet, subtle flavor and slippery texture. Because of its delicacy it is most often used in salads and soups where its flavors are not subjected to overly long cooking processes. Wakame is the sea vegetable you'll find floating in your bowl of miso soup. This seaweed is very high in calcium and Vitamin A. Wakame can also be readily found in natural foods stores and markets specializing in Asian foodstuffs.
  
  

Hijiki

• Hijiki's anise-like flavor complements carrot dishescarrot image by AGphotographer from Fotolia.com
  
  Hijiki (Sargassum fusiforme) is a popular sea vegetable whose name in Japanese means "bearer of wealth and beauty." Usually available dried, the brittle black strands, when rehydrated, have a strong taste of ocean with a hint of delicate anise-like flavor. Like most sea vegetables it is also high in calcium but contains many other vitamins and minerals. In traditional Asian medicine it is attributed with the ability to regulate and balance blood glucose levels. Hijiki is available from Asian food outlets and natural foods stores. It is most often cooked with vegetables, particularly carrots, but is also popular served as an accompaniment to fried tofu and as a garnish in salads.