Recipes

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...

Read more
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...

Read more
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...

Read more
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 +...

Read more
Salty & Sweet Umami Snack Mix

Salty & Sweet Umami Snack Mix

This snack mix probably won't stick around too long. It's that addicting. A little sweet, a little salty, with lots of crunch. It’s pretty versatile, too — while we used cashews, pecans, and almonds, pretty much any nut would do great. And feel free to replace the honey with your favorite sweetener. This recipe is based on Sarah Jampel’s Nori Nut Mix from Bon Appetit. INGREDIENTS: 1 1/2 cups. nuts (pecans, cashews, walnuts, almonds, or peanuts) 1/4 cup sesame seeds 2 Tbsp. honey 1 Tbsp. oil big pinch of red pepper flakes 1/2 tsp. salt 1 Tbsp. seaweed flakes (or...

Read more
Seaweed Sourdough Bread

Seaweed Sourdough Bread

During the pandemic, as people started baking sourdough, I didn’t join in. At first. It wasn’t until the combination of California wildfires, anxiety over COVID, and a restless weekend stuck indoors, that I thought an activity to keep my hands busy, like baking bread, might help. Plus, the sensation of warm bread right out of the oven is always a comfort. Inspired by a loaf that a friend brought me from Gjusta Bakery in LA, I tried my hand at an old sourdough recipe… with seaweed. It is a subtle whole wheat sourdough loaf that I was surprised didn't taste...

Read more