Algae (47)

• Arame (steamed and dried)

• Ego-nori (dried)
• Ego-nori (okyuto)
• Enaga-oni-konbu (dried)

• Fu-nori (dried)

• Gagome-konbu (dried)
• Green caviar (raw)
• Green laver (dried)

• Hijiki (boiled and dried)
• Hitoegusa (dried)
• Hitoegusa (tsukudani)
• Hosome-konbu (dried)

• Iwa-nori (dried)

• Kawa-nori (dried)
• Kezuri-konbu
• Kizami-konbu

• Ma-konbu (dried)
• Matsumo (dried)
• Mitsuishi-konbu (dried)
• Mozuku (salted, desalted)
• Mukade-nori (salted, desalted)

• Naga-konbu (dried)

• Ogo-nori (salted, desalted)
• Okinawa-mozuku (salted, desalted)

• Purple laver (dried)
• Purple laver (seasoned and toasted)
• Purple laver (toasted)

• Rishiri-konbu (dried)

• Sea lettuce (dried)
• Shio-konbu
• Suizenji-nori (dried, soaked in water)

• Tengusa (agar-agar)
• Tengusa (agar jelly)
• Tengusa (dried)
• Tengusa (tokoroten)
• Tosaka-nori (green, salted, desalted)
• Tosaka-nori (red, salted, desalted)
• Tsukudani

• Wakame (cut and dried)
• Wakame (raw)
• Wakame, Dried product (dried)
• Wakame, Dried product (dried, soaked in water)
• Wakame, Dried product (haiboshi , soaked in water)
• Wakame, Dried product (ita-wakame)
• Wakame Blanched and salted (desalted)
• Wakame Fruit-bearing leave (raw)
• Wakame Stipe and center vein (blanched and salted,desalted)