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"With sushi now as American as hamburgers, seaweed is poised to become the new green vegetable. Once relegated to Asian kitchens, it is now so mainstream even supermarkets sell it. Ferran Adri\u00E0 of El Bulli in Spain, arguably the world&amp;#039;s most imitated chef, has actually declared seaweed the ingredient of the future, given that hundreds of varieties exist, so many that not all of them have even been named yet. You can eat some seaweed like potato chips, but the most user-friendly varieties\u2014hijiki, wakame, kombu\u2014are meant to be rehydrated in cold water and combined with other ingredients. Seaweed still tastes most harmonious with Asian staples such as soy sauce, ginger, mirin and edamame. But even with those flavors, it can lean far toward the West. In the salad here, seaweed pairs with edamame, but there&amp;#039;s sliced avocado in the mix as well as toasted pine nuts sprinkled on top. The seaweed in the scallop dish is marinated in mirin and soy sauce, but the dish is finished with heavy cream. Recipes Seaweed and Edamame Salad Creamy Scallops with Seaweed and Ginger "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a1571/weekend-kitchen-sea-greens-a-44031/>