I’ve been wanting to do a story on seaweed for ages. It’s such an odd bird, seaweed: ubiquitous by the seaside but never eaten fresh there (at least by beachgoing visitors); infinitely dehydratable and transportable; nutritious and–under the right circumstances–delicious. Yet for some reason we don’t seem to have a culture of eating seaweed in the United States. All our best recipes come from somewhere else (mostly Japan).
Included in this story is a recipe that many have clamored for, including myself: sesame nori crisps (pictured above). They are addictive beyond belief, so be prepared to make big batches.
Read the Kitchen Window story here.
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