The NYTimes explores the new practice of using nori in dishes other than sushi. There a couple of nice recipes in there as well. I've seen this trend make its way down here in a few rare cases, most notably at Timon Balloo's Domo Japones where he pairs toasted nori-flecked bread with foie gras. The saltiness of the seaweed tempers the richness of the dish nicely. Looking forward to seeing how other chefs will employ this fun new ingredient.
Friday, January 11, 2008
The Nori Trend
The NYTimes explores the new practice of using nori in dishes other than sushi. There a couple of nice recipes in there as well. I've seen this trend make its way down here in a few rare cases, most notably at Timon Balloo's Domo Japones where he pairs toasted nori-flecked bread with foie gras. The saltiness of the seaweed tempers the richness of the dish nicely. Looking forward to seeing how other chefs will employ this fun new ingredient.
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