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“I think seaweed will finally break through from professional kitchens into everyday life,” says chef Kyle Bailey of Washington DC’s Birch & Barley.
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.
Seaweed-Dusted Pork Chops with Quick-Pickled Carrots
Chef Daniel Patterson uses ground dried seaweed as a rub to coat thick pork chops before pan-roasted them.
Edamame with Tofu, Bean Sprouts and Seaweed
Wakame seaweed adds a delicious salty flavor to this simple Asian-inspired salad.
Roasted Maitake Mushrooms with Seaweed Butter
F&W’s Kay Chun roasts whole maitake mushrooms with briny seaweed butter until they’re crispy on the edges and fork-tender in the middle.
Spicy Japanese Popcorn
This delicious popcorn is flavored with a mix of Japanese seasonings like togarashi (a chile blend) and crumbled nori.
Eric Ripert cures pristine raw tuna by wrapping it in kombu.