Dried Seaweed Mix

F&W talked to top chefs around the country to learn everything from the quickest way to prepare chicken to the must-have condiments that make almost any dish instantly delicious.

David Chang of Momofuku Noodle Bar in New York City likes to sprinkle steamed fish with Wakame Chazuke furikake, a seasoning of dried seaweed and crispy rice. “It has all these crazy flavors and textures,” he says. $5 for 1.7 oz; amazon.com.

20 Lessons from the Pros

• Lesson 1: Perfect Sangria
• Lesson 2: Best Wines for Barbecue
• Lesson 3: Lemon Confit
• Lesson 4: Japanese Yuzu Paste
• Lesson 5: Smoked Salt
• Lesson 6: Dried Seaweed Mix
• Lesson 7: Pickling Liquid
• Lesson 8: Speedy Chicken Cutlets
• Lesson 9: Baked Eggs
• Lesson 10: Luxe Hors D’Oeuvres
• Lesson 11: Ten-Minute Dishes
• Lesson 12: Induction Burners
• Lesson 13: Double-Duty Vases
• Lesson 14: Cheap Gadgets: Potato Masher
• Lesson 15: Cheap Gadgets: Peeler
• Lesson 16: Cheap Gadgets: Putty Knife
• Lesson 17: Exceptional Pork
• Lesson 18: Instant Oats
• Lesson 19: Ultrafresh Fish
• Lesson 20: Potato Flakes

More Tips & Recipes from Top Chefs

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Recipes by David Chang

Published July 2009