— Susan Ryan

So alternatives for seaweed. Really kind of depends on what you're making here too. There are some different like sea vegetables. Like I know there's this one called like seabene. It's kind of a very salty little bit bitter to it. That's something that's good. But that's also kind of hard to find and kind of expensive too. I mean, honestly if you're not a big fan of seaweed or Dolce, I wouldn't look like the flavor of those I wouldn't look for a replacement if you don't like it on your palate, I would say just keep it out for you know, whatever you're doing. You know, they like a lot of them can be kind of bitter especially if you cook them longer, but also if you're doing like something like Like a mock tuna or something like that. You can just keep them out of that as well. So you don't have that flavor profile because honestly if it doesn't agree with your palette, don't try to replace that flavor because it's also going to disagree with your palate.