As an island nation, Japan harvests numerous types of seaweed from all around the country, such as hijiki from the crevices of rocks by the sea, and kombu from the shallow waters off the coastline. Seaweeds—and seaweed-derived products—have been central ingredients of  Japanese cuisine  for thousands of years and are still widely enjoyed today. Healthy, low-calorie, and packed with fiber, minerals, and flavor, Japanese seaweeds are used in everything from preparing dashi broth, to salads, soups and wrapping  sushi  rolls.

https://livejapan.com/en/in-hokkaido/in-pref-hokkaido/in-sapporo_chitose/article-a0001961/

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