Sea vegetables are edible plants, primarily seaweeds, that grow in or near the ocean. They have been harvested and eaten in Asian countries and other coastal areas for centuries. They have naturally high concentrations of nutrients, particularly minerals. Some sea vegetables are known by a variety of names:

Hiziki - hijiki
Irish moss - carrageen moss
Kombu - kelp, konbu, oarweed, sea cabbage, sea tangle
Nori - laver, purple laver, purple seaweed
Samphire - glasswort, marsh samphire, passe-pierre, pousse-pied, pousse-pierre, rock samphire, salicornia, sea asparagus, sea bean, sea green bean, sea fennel, sea pickle
Wakame - Alaria is often sold as wakame in the U.S.

Recipe substitutions:

Arame - dulse, hiziki, kombu, wakame
Dulse - arame, hiziki, sea lettuce, wakame
Hiziki - arame, dulse
Sea lettuce - dulse, wakame
Wakame - alaria, arame, dulse, sea lettuce