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.