Instructions: NORI: 8x10" paper-thin sheets. Green if pre-toasted, purplish if not. Also labeled dried laver. Also available as confetti-like ribbons. For making vegan nori rolls (sheets) or sprinkling on top of soba noodles, etc.

(ribbons). Nori can also be cut into squares and toasted in a dry frying pan to eat as a snack. Yum. My parents used to feed me this when I was a little kid.

HIJIKI: small 1/2-1" deep purplish-black strands. Expands to about 2" long flowerlike things when soaked. Strong tasting, good for soups.

WAKAME: long 1/2" wide dark-green ribbons, expands to 1" wide when soaked.

Kind of slimy. Good in miso or in stir fries. Also sold as 1/4-1/2" thick rounds about 10" in diameter, with a rough surface. This is just a more condensed way of storing the stuff as far as I can tell.

KOMBU: 8-10" wide, tough strips with a powdery white (salt) coating. Used to flavor soup stocks, rice, etc. Can also be cut into squares and eaten but I dont like it, its really tough and crunchy even when cooked for a long time. Maybe I just had a bad experience.

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