The connection between Welsh seaweed and sushi might seem unexpected, but it is rooted in the groundbreaking research of Dr. Kathleen Drew-Baker. A British botanist, Dr. Drew-Baker's work on seaweed in Wales played a pivotal role in revitalizing Japan's sushi industry. Her discoveries helped improve the cultivation of nori, a crucial ingredient in sushi, thereby ensuring its global popularity.

In the late 1940s, Japan faced a severe shortage of nori due to crop failures, threatening the future of sushi. Dr. Drew-Baker's research in Wales revealed that the microscopic algae found in seashells during summer were the same species that developed into seaweed in winter. This understanding allowed for year-round nori production. Her findings were later adopted by Japanese farmers, significantly boosting nori cultivation and saving the sushi industry. Today, Dr. Drew-Baker is celebrated in Japan as the "Mother of the Sea."

In Wales, seaweed has been a staple for centuries, particularly laver, which is used to make laverbread. This traditional dish is rich in nutrients and is often served with breakfast. Laverbread has been a part of Welsh cuisine since the 18th century and is considered a delicacy. Its popularity has been enhanced by celebrity endorsements and its inclusion in modern Welsh cuisine. The use of seaweed in Wales highlights the cultural and culinary significance of this marine resource.

Beyond Wales and Japan, seaweed is valued globally for its nutritional benefits and culinary versatility. Various types of seaweed, such as karengo and wakame, are used in different cuisines. The health benefits of seaweed, including its high mineral content, have made it a popular ingredient in health-conscious diets. Additionally, seaweed's role in aquaculture and its potential environmental benefits are being explored worldwide. The cross-cultural exchange facilitated by seaweed has enriched global cuisine, making it a truly international ingredient.