Seaweed

For postpartum nourishment, birthday celebrations, and chilly days.

Lovers of the classic salty-sweet Hawaiian popcorn flavor, these nori-seasoned potato chips are for you.

Frozen fries get the ultimate makeover thanks to a sweet-salty-umami mix featuring plenty of seaweed, garlic, and one secret ingredient.

Great with vegetables, salad, or pizza, this dressing is all Big Ranch Energy with added depth and nuttiness from toasted seaweed snacks and sesame seeds.

Dead simple and highly visual, this is a fun spin on the classic radish-and-butter pairing.

The ideal starting point for soups, stews, risotto, and more—with a heavy hand of umami and deep, roasty flavors.

This easy onigiri recipe is infinitely adaptable, doesn’t require any special equipment, and makes a perfect snack to enjoy on the go.

This playful take on spicy tuna onigiri swaps watermelon (yes, watermelon!) for the fish, resulting in a vegan bite that tastes (surprisingly) like the real deal. 

If you haven’t been crumbling seaweed onto your pasta, what are you waiting for?

Roasted seaweed snacks and heavy cream make an unexpected (and totally delicious) pairing in this 20-minute pasta.

This vegan pho broth gets its rich, umami-packed flavor from a medley of well-toasted spices, charred veg, dried mushrooms, and miso for a soul-edifying soup.

These pillowy milk bread buns are filled with an irresistible combo of sweet-and-salty pork floss, mayonnaise, and savory furikake.

These adorable Japanese stuffed rice balls just might be the most perfect snack.

Cooking sushi rice in a bath of kombu, fresh corn, and savory soy sauce is a recipe for summer success. 

This twist on savory Korean rolled omelets are filled with toasted seaweed snacks and...Parm shavings!

Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.

This DIY furikake is just five ingredients and you can use it on nearly everything.

If you can steep tea, you can make dashi.

Crumby keyboards won’t stop us now.

Welcome to our 2019 pantry.

When summer is technically over but it's still pretty hot outside, I'll be here eating chilled noodles.

How Alison Carroll found balance through cooking, and the anti-inflammatory lunch bowl she craves

This savory soup is just what you need in the depths of winter.

You're going to want to make a double or triple batch of the umami-rich dashi to freeze for later.