8 articles
Gomashio is Japan's two-ingredient sesame salt, transformed entirely by careful toasting. Ratios, technique, three modern seaweed variations, and storage.
Sofia Andersson ·
How to make seaweed mayonnaise without breaking the emulsion: dulse vs kelp, how much seaweed one egg yolk can carry, and where the jar earns its keep.
Sofia Andersson ·
Kelp relish turns blanched sugar kelp into a sharp, crunchy pickle-condiment. Recipe, blanching ratios, storage and the ten foods it transforms.
Sofia Andersson ·
Blend good butter with dulse or kombu for a deeply savory seaweed butter. The complete recipe, the best seaweeds to use, and dozens of ways to serve it.
Sofia Andersson ·
A kelp mignonette recipe for oysters — kelp-infused vinegar, shallot and pepper — with variations, oyster sourcing notes and make-ahead tips.
Sofia Andersson ·
Beyond the basic recipe: which seaweeds to blend into butter, five flavour variations, and a cook's map of where seaweed butter transforms a dish.
Sofia Andersson ·
Crispy chilli oil with a kelp backbone: crunchy shallots, chilli flakes and toasted kelp in a jar that improves eggs, rice, noodles and everything.
Sofia Andersson ·
Shio kombu is Japan's salty-sweet shredded kombu condiment. Learn what it is, how to make it from scratch, and ten ways to use it beyond rice.
Sofia Andersson ·