Thanks for settling that then! Nori is just the start. Kombu, a seaweed, is the basis of most soup broths in Japanese cooking, since it has a savory flavor. It would be surprising if there aren't other untapped delicious seaweeds out there for those of us who are not so set in our ways.
But on the hand he surely knows what he is doing with a successful 20 acres farm, so I rather believe it tastes good.
When I was 12 I hated beer, blue cheese and olives. Nowadays I'd have that for dinner and count myself lucky.
I remember being unwilling to eat the coffee crisp out of my Halloween candy bag because it tasted too much like coffee. Now I drink 4 cups a day black as night.
I imagine that if you forced yourself for a week (or some timeline), you'd love the taste of whatever seaweed came along.
I think that the demonstrable environmental impact may be enough for some people to force themselves.
The problem is that this doesn't necessarily scales up, it's very nice for over-priced niche markets like high end restaurants but if you are going to feed the world using this type of agriculture it can be just as destructive as any other type of mass production on a scale that can feed nations not to mention the world.