Fiona Houston, the Scottish winner of the BQ’s Emerging Entrepreneur of the Year, will be using Scotland’s Year of Food and Drink 2015 as the ideal springboard for her ‘superfood’ seaweed company’s international expansion. Continue reading Scottish seaweed is cream of BQ awards crop
When the colors of trees and plants fade in the cold winter air, nori comes into its prime with thick bushy leaves. To observe nori production and processing from scratch, I recently visited Saga Prefecture, which produces the nation’s largest quantity of the seaweed. Nori is indispensable for sushi rolls and other Japanese dishes. Continue reading Nori that melts in the mouth: Seaweed harvest pride of Saga Prefecture
Jiro Ono, 89, widely considered the world’s greatest sushi chef, has some dire news for aficionados of raw fish: The delicacy’s best days may be behind us.
“The future is so bad,” the owner of the three Michelin star-rated restaurant Continue reading Greiff: The end of wild sushi
Horizontal rain, Wellington boots two sizes too small, rocks promising nothing but a broken back, and an encroaching tide. This is hardcore.
At any minute I could slip and end up in an eternal sleep. Not that I wouldn’t Continue reading Seaweed Harvesting in England Is Slippery Business
Algae, or seaweed, is a traditional, nutrient-rich ingredient commonly used in Asian cooking, particularly in Japan. Kombu (kelp), wakame, nori (laver) and hijiki are all important ingredients in Japanese cuisine.
In Great Britain, Iceland and North America, dulse was a traditional food, either chewed on its own or cooked in soups and vegetable dishes; the British also enjoyed laver. Algae is also an important Continue reading Foods Made With Algae
Making sushi is often thought of as an art form but for Takayo Kiyota it actually is.