“Next to kale chips, seaweed chips and crackers seem to be everywhere in higher-end supermarkets,” says Anne McBride, director of culinary programs at the Culinary Institute of America. But it’s not just for snacking or sushi bars. With species including agar agar, dulse, hijiki, nori, ogo, kombu, wakame and more (“each with very different flavor profiles and health benefits,” says Tony Shure of Chop’t Creative Salad Company, with locations in New York and Washington), the combinations are virtually endless. Chef Bradley Miller of the Inn of the Seventh Ray in LA says “Seaweed has become such a staple in our restaurant that most don't even know we’re using it, and they’re enjoying it.” Sea greens have even migrated far from the oceans; at 112 Eatery in Minneapolis, the sirloin is encrusted with nori and served with ponzu.
(Jeff Kubina) More from Forbes
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