Seithe
Seithe is a type of seaweed that is commonly used in Japanese cuisine, particularly in the preparation of dashi, a fundamental broth used in many Japanese dishes. It is a brown seaweed that grows in shallow waters along the coasts of Japan and other parts of East Asia. The name "seithe" is derived from the Japanese word "kombu," which is the most common type of seithe used in Japanese cooking.
Seithe is known for its high content of minerals, including iodine, calcium, and magnesium, as well as
In addition to its culinary uses, seithe has been used in traditional medicine for its potential health
Seithe is typically sold in dried form, and it can be rehydrated by soaking it in water