Ever wonder how seaweed can be used in cooking besides the typical Nori sushi wrap?
I was thrilled to come across the episode of Iron Chef America (thanks to a post on the Maine Seaweed Social Facebook page) in which two chefs are required to incorporate seaweed into several dishes. From doughnuts to crackers to Manhattan chowder, there are so many ways that seaweed can be used to compliment and enhance flavors in food. And when I say that seaweed enhances flavors I'm not kidding. Kombu, Saccharina japonica, is the original natural source of monosodium glutamate (MSG), a flavor enhancer, which has since been synthesized.
I would also like to thank one of the judges from this episode, Stephan Gates, for putting it out there that seaweed can be sexy. There was a big ole grin spread wide across my face the moment I heard him say that.
So if you have 45 minutes or so to invest in your seaweed and/or culinary curiosity, have a look:
Iron Chef America - Seaweed - Morimoto vs. Tila
Bon appetit!
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