Do seaweed and kelp taste the same? An in-depth flavor guide

January 9, 2026 •

3 min read

With more than 10,000 species of marine algae, or seaweed, in the world, the answer to 'do seaweed and kelp taste the same?' is a definitive no. While kelp is a large brown seaweed, its robust, umami-rich flavor is distinct from the delicate, nutty, or savory notes found in other marine algae species.

Quick Summary

Kelp is a specific type of seaweed, but the broad category includes many varieties with different flavors and textures. They do not taste the same.

Key Points

Kelp vs. Seaweed: Kelp is a specific type of brown seaweed, but the term "seaweed" covers thousands of different species with varied tastes.
Kelp's Flavor: Kelp is known for its strong, savory umami flavor, often salty and sometimes slightly sweet, making it ideal for broths and seasonings.
Other Seaweed Flavors: Different seaweeds offer distinct flavors, such as the delicate oceanic taste of nori, the nutty flavor of sea lettuce, and the smoky notes of dulse.
Texture Varies: Kelp is typically thicker and more substantial, while seaweeds like nori are thin and crisp when toasted.
Preparation Impacts Taste: How seaweed is prepared—whether fresh, dried, or cooked—significantly affects its texture and the intensity of its flavor.
Umami Source: Both kelp and other seaweeds have an umami flavor due to the presence of glutamates, though the concentration varies by species.

The Fundamental Difference: Kelp is a Type of Seaweed

Before diving into the flavor profiles, it is important to understand the basic biological relationship. The term “seaweed” is a broad, catch-all term for any marine macroalgae, which includes thousands of species. Kelp, on the other hand, refers to a specific group of very large brown algae that grow in underwater forests, mostly in colder, nutrient-rich waters. All kelp is seaweed, but not all seaweed is kelp.

Kelp: The Umami Powerhouse

Kelp, particularly dried kelp known as kombu, is renowned for its strong, deep umami flavor, a rich and savory taste often described as meaty. This flavor comes from high levels of naturally occurring glutamates. Beyond its savory characteristics, kelp also has a distinct salty flavor derived from its oceanic habitat and can sometimes present a subtle sweetness, especially in varieties like sugar kelp. The texture of fresh kelp is thicker, tougher, and more substantial than many other seaweeds, becoming gelatinous when cooked and tougher when rehydrated from a dried state. Its culinary applications reflect its potent flavor, most famously as the base for Japanese dashi broth, and for adding depth to soups, stews, and seasonings.

A World of Flavors: Other Seaweed Varieties

Outside of kelp, the world of seaweed presents a wide spectrum of flavors and textures.

Common Seaweed Taste Profiles

Nori: This red seaweed is perhaps the most globally recognized due to its use in sushi rolls. When dried and toasted, nori sheets have a delicate, mild oceanic flavor with a slight nutty quality. The texture is thin and crispy.
Dulse: A red seaweed with a strong, savory, and almost meaty flavor. Some describe its taste as smoky or even bacon-like, especially when crisped in a pan. It is often used in seasoning mixes.
Wakame: A type of kelp, wakame has a silky, delicate texture and a milder, slightly sweet flavor compared to kombu. It is commonly used in miso soup and salads.
Hijiki: This brown seaweed has a very earthy, mild flavor, making it a good complement to heartier vegetables and meaty dishes. It is sold dried in thin, black strands.
Sea Lettuce: A green algae with a mild, delicate flavor often compared to a hazelnut. It's excellent in salads or as a fresh garnish.

Kelp vs. Seaweed: A Culinary Comparison Table


Feature	Kelp (e.g., Kombu)	Seaweed (e.g., Nori)
Flavor Profile	Deep, savory umami; salty, often slightly sweet; robust and complex	Mild, delicate, and subtly oceanic; sometimes nutty or mild-tasting
Texture	Thick, meaty, and chewy when fresh; tougher when dried and rehydrated	Thin, fragile, and crispy when toasted; softer when used fresh or rehydrated
Primary Use	Dashi broth base, flavoring soups and stews, seasonings, pickles	Sushi rolls, wraps, snacks, garnishes, salads
Umami Content	Very high due to concentrated glutamates	Present, but generally milder than kelp

Preparation Matters: How Taste Changes

The flavor of seaweed and kelp is also heavily influenced by how it is prepared. Drying concentrates the flavor, which is why dried kelp is prized for dashi broth. Toasting seaweed, as with nori for sushi, imparts a nutty flavor and crispy texture. Conversely, boiling kelp can reduce its umami flavor as some of the glutamic acid dissipates. Fresh preparation, such as in salads, allows for a truer, milder expression of the seaweed's natural oceanic and vegetal notes.

Beyond the Taste Buds: Texture and Scent

Flavor is not the only differentiator. The texture of kelp is fundamentally different from other seaweeds. Its thick, leathery fronds contrast with the delicate sheets of nori or the silky strands of wakame. The scent is also a factor. While all edible marine algae possess an "ocean-like" aroma, the intensity and specific notes vary, contributing to the overall sensory experience and complementing different dishes.

Conclusion: No, They Don't Taste the Same

The notion that all seaweed and kelp taste identical is a misconception rooted in a limited understanding of the vast diversity of marine macroalgae. Kelp, a specific variety, delivers a powerful, concentrated umami flavor that is distinct from other types of seaweed. From the subtle, delicate taste of nori to the smoky richness of dulse, the world of sea vegetables offers a wide palette of flavors. Knowing these differences allows home cooks and professional chefs alike to select the perfect type for their culinary creations, enhancing dishes with a range of complex oceanic notes.

For more on the different varieties of edible seaweed, consult this guide

Frequently Asked Questions

Kelp has a very pronounced, deep umami flavor, often with salty and savory notes. In contrast, 'seaweed' is a broad category, and different types have flavors ranging from mild oceanic to nutty or even smoky.

Some kelp varieties, such as sugar kelp, are known for their distinct savory and slightly sweet flavor profile. This sweetness is not common across all seaweeds.

Nori, a red seaweed that is processed into thin, dried sheets, is the type most famously used to wrap sushi rolls.

Yes, cooking can alter the flavor. For instance, boiling kelp can cause some of the umami-rich amino acids to dissipate, while drying concentrates its taste.

Both contain high levels of glutamates, a naturally occurring amino acid that activates the umami taste receptors on the tongue, creating a savory taste sensation.

Kombu is a specific type of kelp, a large brown seaweed, that is a fundamental ingredient in Japanese cuisine for making dashi broth.

Due to significant differences in flavor, texture, and intensity, kelp and other seaweeds are not always interchangeable. The best choice depends on the desired culinary result.