Weighing in at just 16 pages, our very own cooking guide is small but mighty. It's intended as a quick crash course in how to get cooking with 7 common North American seaweeds — without needing a recipe.
A handy reference guide to the flavors, uses and basic cooking properties of Dulse, Irish Moss, Kombu, Nori/Laver, Sea Lettuce, Sugar Kelp and Wakame, it also includes recipes for 3 staples: Miso Soup, Seaweed Salad and Compound Butter. Mmm.
- 16 pages
- 5.5 X 8.5 inches
- Printed in Portland, Maine
Preview the guide or download a free PDF here: "The Heritage Seaweed Cookbooklet"