An Ocean Of Culinary Possibilities Using Fresh Seaweed Harvested In The US
Beyond sushi restaurants and roasted snacks, seaweed is increasingly accepted, appreciated, even adored, in American kitchens — and for good reason.
Seaweed is really good for you. It’s loaded with potassium, magnesium, Vitamin B12, iodine, omega-3 fatty acids, antioxidants, and tons of calcium. And then there’s the umami bomb of taste: briny, sweet, meaty, and vegetal are just some of the ways cooks describe the flavor of various seaweeds.
People have been harvesting wild seaweed all over the world for many years. And, until recently the only edible seaweed available in the U.S. was dried. (And a good deal of the dried seaweed we buy comes from Asian waters.)
Dried seaweed is used to roll up sushi, season miso soup, dashi broth, salads and more. But thanks to innovative companies, frozen and fresh seaweed grown in U.S. waters is now available.
I want to tell you about one of those companies, which is right here in my home state of Maine because the story of and its
