From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A sea plant and an Asian dietary staple since 600 BC, kelp being the North American variety familiar to coastal fishing communities. Seaweed is consumed in Scotland; Irish moss, Chondrus crispus, has been used as a remedy in Ireland since the early 1800s. Nori, kombu and wakame are Japan's best-known varieties, now consumed in great quantities in the West because of the enormous popularity of Japanese food. Laver is a variety found off the coast of Britain, Ireland and Wales, traditionally served simply on toast with oatmeal or with grilled Welsh cured bacon. When it's mashed and boiled, it's turned into laverbread. Recently, modern chefs have taken an interest in laverbread, putting it in pasta, battered deep-fried mushrooms and seafood pizzas.
