In recent years, the West has surrendered to the virtues of algae, a food of great importance in other countries. There are many edible seaweed: Hijiki, Wakame, Nori, Agar-Agar, Dulse, Kombu, Arame, Cochayuyo. Its taste, its texture and its many nutritional virtues are some of the reasons that invite us to incorporate our tables.

      A few years now, the oriental culture, particularly Japanese, has gained popularity in Western countries. This popularization has occurred in all fields, and gastronomy has been no exception.

      One of the biggest benefits of this culinary expansion is the healthy habit of consuming algae. This practice is deeply rooted in Japan, the country with the highest consumption per capita algae, which may constitute 25% of the diet. The country Japan is also the largest producer and exporter in the world of this product. Although given the characteristics of the Iberian Peninsula, where we enjoy different kinds of seas with different backgrounds and temperatures, we have an environment conducive to the growth of these place and hence the increase in the sale of native algae, contributing to the cheapening of product, the consumption of domestic products, closeness and quality. Along with the addition that work around them it is generated, and profit impact in our own society.

     What are they really?

      Although they are becoming more common in restaurants and specialty shops, much of the population does not know what exactly. Well, one can say that algae are like sea vegetables, ie, plants that grow in water, both sweet and salty.

       Although they seem strange and unfamiliar, as alien to our world, they have the same cycles as terrestrial plants. That is, grow, reproduce and die, without having to intervene for this sowing, transplants, fertilizers, irrigation ...

      But we must be clear that not all algae that we are at sea can be used in gastronomy. In fact, only about 50 species edible, the total of 25,000 hitherto known.

     One of the reasons for the differentiation among the many species is that throughout life have been adapting and diversifying into engagement with the different ecological circumstances of their habitat, in the sea.

     Regardless of trends or recent habits, consumption of them, can be an important source of nutrients, minerals and trace elements; of which, due to our current lifestyle and diet, we are lacking. natural foods, which have not been changed, or subjected to chemical processes; nutritious and low in fat