We asked chefs to peek into their crystal balls and tell us what foods we’ll be talking about in the next five years. Here’s what they predicted.
“I think seaweed will finally break through from professional kitchens into everyday life,” says chef Kyle Bailey of Washington DC’s Birch & Barley. “For Americans, it’s trash—just something that washes up on the beach. But if you look at all of Asia, everybody is already using seaweed. It has really good umami flavor.”
Here, five delicious ways to use seaweed—don’t worry, no sushi rolling skills needed.