The Japanese know their seaweeds like people in the United States know salad greens. They use more seaweed products than any other country in the world, consuming over 100 different kinds. Seaweeds are sold in Japan fresh, salt cured, and dried. They're used in broths, soups, salads, simmered dishes, and sushi; as garnishes for sashimi (raw fish); and, believe it or not, in sweets and eaten as snacks. Put on your snorkeling mask and meet two other deep-sea beauties:

• Hijiki: Translates as black seaweed, which it is when cooked and dried. Hijiki is loaded with vitamins and minerals, as are all seaweeds, but this dark beauty is one of the best natural sources of calcium you can find. Its strong flavor, a bit like licorice, is a favorite of the Japanese, especially when sautéed and simmered with pieces of deep-fried tofu.
• Ao-nori: Dried, flaked nori. It's sprinkled on top of rice and other foods for a light taste of the sea. Sprinkle it on the rice of inside-out rolls as a fun green coating.