Recipes

Grilled Oysters with Seaweed Butter

Grilled Oysters with Seaweed Butter

It's no secret that the folks at Hog Island Oyster Co are big time heroes of ours! They are true leaders in sustainable shellfish farming, environmental stewardship, and science-informed aquaculture. They're the best. And their oysters?! Out of this world! So when they created a Seaweed Butter for grilled oysters with ... our Spicy Seaweed Flakes (!!) ... we were beyond thrilled. If you haven't had grilled oysters, let me say: it might be a hard sell for a true oyster fan (HOW CAN YOU BEAT SLURPING FRESH OYSTERS?!) but these grilled oysters are incredible. For anyone who doesn't eat...

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The Best Dang Grilled Corn (Golden State Grilled Corn)

The Best Dang Grilled Corn (Golden State Grilled Corn)

I served this corn at a recent dinner party and it was *truly* called the best corn ever. The combination of sweet, mild chile powder, toasted garlic, and savory seaweed flakes in the Golden State Seasoning Salt creates a perfect blend for slightly carmelized, sweet corn. The garlicky yogurt sauce is optional -- and honestly, hard to wait around for, so definitely prepare it ahead of time. The corn is perfectluy lovely (and vegan) on its own. Ingredients: 6 ears of corn, shucked Extra virgin olive oil  4-6 Tbsp golden state seasoning salt 4 scallions, thinly sliced 1 bunch cilantro,...

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Kourtney's Korean Savory Pancake with Shichimi Togarashi

Kourtney's Korean Savory Pancake with Shichimi Togarashi

Our friend Kourtney Paranteau of Cutemeat shared her recipe (and a glimpse of her childhood) with us and we're so honored to feature this dish.   I grew up a confused mixed-race baby of a Korean adoptee and a caucasion (like loves The Beatles more than anything caucasian) father.  When a Korean family moved to my school in the second grade, I made my first best friend and through weekly dinner’s at her house, I began to form a pride in my Korean-hertiage.  While I could go on and on about our matching Sanrio sleeping bags, how Aemi showed me...

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Kourtney's Smoked Fish Bibimbap

Kourtney's Smoked Fish Bibimbap

Our friend Kourtney Paranteau developed a swoon-worthy recipe for us and we're so honored she shared this story and drool-worth recipe with us. I grew up a confused mixed-race baby of a Korean adoptee and a caucasion (like loves-The Beatles-more-than-anything caucasian) father.  When a Korean family moved to my school in the second grade, I made my first best friend and through weekly dinner’s at her house, I began to form a pride in my Korean-hertiage.  While I could go on and on about our matching Sanrio sleeping bags, how Aemi showed me to make an origami box, or how...

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Wakame Potato Salad

Wakame Potato Salad

We personally love a potato salad recipe that has unique and unexpected ingredients: Pickes? Sure! Capers? Why not! And of course, we're fans of seaweed in a potato salad. This recipe has a special twist with tangy yogurt and savory seaweed. For a vegan version, swap out aoili for dairy-free mayonnaise or extra virgin olive oil. Ingredients: 1 tsp. mustard seeds 1 1/4 lb baby potatoes 1 spring rosemary 1 garlic clove 3 Tbsp. aoili 2 Tbsp plain yogurt 2 Tbsp scallions, thinly sliced 2 Tbsp seaweed flakes squeeze of lemon   Directions: Dry fry mustard seeds in a heavy...

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Buratta with Seaweed Flakes and Heirloom Tomatoes

Buratta with Seaweed Flakes and Heirloom Tomatoes

We love seaweed flakes sprinkled on anything from sliced cucumbers to chocolate brownies, but especially foods with a rich creamy flavor. Just like a fine sea salt or fleur de sel, seaweed flakes highlight the sweet, fatty undertones of cheese and butter. The creaminess of burrata complements the bright, yet earthy, umami-filled seaweed for an addicting complement to toast, crackers, tomatoes, and fresh vegetables.  Simple recipe: Place fresh burrata in the center of a large round plate and surround with overlapping round slices of heirloom tomato. Generously drizzle the tomatoes with your favorite extra virgin olive oil. Sprinkle Nori +...

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