US Chef Josh Haner cooks a dish based on seaweed condiments, surrounded by algae containers, in Ballstad, near Flakstad, in Lofoten Islands on March 3, 2024. The daughter of a Norwegian fisherman, Eriksen joined forces with New Zealand-born Tamara Singer, whose Japanese mother served seaweed with almost every meal, to start the company Lofoten Seaweed which specialises in harvesting and preparing seaweed for the food industry. Truffle seaweed, winged kelp, nori, dulse, sugar kelp, oarweed kelp: the pair focus on about 10 types of seaweed, long eaten in Japan and increasingly popular in Europe for their nutritional qualities. The seaweed is sold locally or shipped to gourmet restaurants in Norway and the rest of Europe. (Photo by Olivier MORIN / AFP) (Photo by OLIVIER MORIN/AFP via Getty Images)