I don’t know how much seaweed is farmed by China (somehow I doubt Japan is in that particular food pipeline) but I like seaweed with my sushi. I’d much rather it came from the states. I prefer my food clean.
I absolutely LOVE seaweed and incorporate it in almost all the soups I make. Then I put it into stews (not those with a flour thickening base)...especially into soups and stews with clear chicken or beef or vegetable broth.
I eat it raw and dried....It is a lovely snack.
Sushi with sea weed is delightful. Don’t get much really good sushi in the Big Empty. Sigh.