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There are about 12,000 different seaweed species in the world (Mouritsen, 2013; Péres-Lloréns et al., 2018) and humans have over millennia all over the world used seaweeds as part of the daily fare (Mouritsen & Péres-Lloréns, 2024). Whereas most Western populations have abandoned eating seaweeds there is a continuous tradition in Southeast Asia and Polynesia for using a great variety of seaweeds as foods (O’Connor, 2017; Mouritsen et al., 2024). This is particularly true of Japan (Nishizawa, 2002) where a bounty of seaweeds are enjoyed for taste, texture, and nutrition, cf. Fig. 8.1.

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Seaweeds

  • 章节

  • 发表日期：

    2025年

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  • Minaka Ono,
  • Ole G. Mouritsen

摘要

There are about 12,000 different seaweed species in the world (Mouritsen, 2013; Péres-Lloréns et al., 2018) and humans have over millennia all over the world used seaweeds as part of the daily fare (Mouritsen & Péres-Lloréns, 2024). Whereas most Western populations have abandoned eating seaweeds there is a continuous tradition in Southeast Asia and Polynesia for using a great variety of seaweeds as foods (O’Connor, 2017; Mouritsen et al., 2024). This is particularly true of Japan (Nishizawa, 2002) where a bounty of seaweeds are enjoyed for taste, texture, and nutrition, cf. Fig. 8.1.