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Ulva prolifera (C)

Used for preparation of miso soup, nori-jam, salads, and seaweed powder for various foods in Japanese cuisine. U. prolifera, the species most commonly used in Fujian, is particularly favored as a condiment with “chun bing” or “spring cake.” This alga is also exported to Indonesia and Singapore. In Korean cuisine, this species is prepared with sesame oil, and sometimes with vinegar. In Malaysia and the Hawaiian Is, U. prolifera is used for the preparation of salads.