Edited by 1love4ever - 3/29/14 at 12:44am
I can only answer that I use Nori for making sushi, or for toasting and just eating plain, and we now use kelp noodles (just tried last night but I had bought a case), and loved them! Well, 5 out of 6 of us did. I use these items to help get trace minerals into us. Also, the kelp noodles are great for people on a grain free diet. That's why I bought 'em.
I bought them online at http://www.kelpnoodles.com/products_seatangle_noodles.html
To prepare is super, super easy. Just pull them out of the package and rinse and serve. I served them like glass noodles (that's what they look like) w/Thai green curry. They have a very interesting texture. They *seem* like they would be chewy, but they aren't. They are crunchy!
Kombu and kelp are the same thing. I am not sure what dulce is, the others are just names for various types of seaweed. They do contain trace minerals in them. I live in Japan and can find most fresh or dried. Personally I am not eating wakame from the region, this is based on just my feeling, and not on articles I have read. I have heard this years harvest will be safer than future years. I do have dried wakame I am using.
I basically only use them in Japanese style cooking, I have seen recipes that are more fusion and some of them just seem strange to me. Hijiki is less sea weedy in taste than some of the others and I have put it in chicken burgers.
There is so much conflicting information on the nuclear situation here. I don't have any links.
Korean nori is excellent for just snacking on, it is flavored with sesame oil and salt, we eat it like chips.