Algae commonly used in Japanese cookery are shown ABOVE. Agar, arame, nori, wakame, dulse, and kombu are found in any Japanese kitchen. Here I presented: Nicole Pisani & Kate Adams, “The Seaweed Cookbook”, 2019 PART TWO (II). SUMMARY BELOW is a diagram of “Food Consumption Behavior”. The reasons that different recipes are choosen are … Continue reading Nicole Pisani & Kate Adams, “The Seaweed Cookbook”, 2019, PART TWO (II).