Sushi has become so popular in the U.S. in the last few years that most people have at least some idea what nori seaweed is. It's that lovely green wrapper encasing your favorite maki rolls. For most Americans, this is the only place to use the delicate seaweed sheets. However, a group of chefs are creating a movement to use nori in a variety of new and different ways. According to an article in this week's Dining Out section of the New York Times, a substantial number of chefs are thinking way outside the box when it comes to using nori. From an accent ingredient (nori stirred into black truffle risotto) to the main flavor (nori ice cream "sushi"), the seaweed sheets are appearing in more and more menus. Though low grade nori is generally used for sushi, high grade sheets are available and are generally preferred for these high end uses.
I must admit, I was a bit taken aback when I first read the article. But the more I thought about it the more intrigued I became. I always like to try new things and there are some pretty interesting things happening with nori seaweed out there today. So in the words of Chef Yasuda of Sushi Yasuda, "Please, eat".
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