Kombu stands in for “papillote” in chef Peter Hemsley’s black cod dish, with miso glaze, sushi rice, sake beurre blanc.
Credit: Palette
Seaweed Starters
Eight ways to showcase seaweed's unique flavor story
Seaweed represents a great marriage of sustainability and culinary best practices. The addition of seaweed to menu items will give operators an array of options for signature flavor with a good backstory. Here are some creative thought starters:
- Nori- and sesame-crusted salmon
- Sea lettuce and garlicky chickpea and rice bowl
- Nori popcorn
- Nori deviled eggs
- Seaweed and cabbage slaw
- Nori, quinoa, pumpkin and sesame seed granola
- Avocado and wakame salad
- Seaweed sugar cookies
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