Seaweed

Seaweed was my favourite snack at primary school. I ate it daily in my school canteen: little sheets roasted in sesame oil and heavily salted. They had a flavour akin to kale chips, with a hint of the ocean. Nowadays, my seaweed obsession has manifested in a different form. I have, in my pantry, a rather impressive collection of seaweeds, from kelp and wakame to the more regular nori sheets for sushi. While you by no means have to acquire a comparable collection, I do recommend finding some nori for your cooking. It can be used in soups and broths, to add a fishy flavour, and for rolling sushi and wrapping onigiri. You should be able to find it in the world food aisle of most supermarkets, or online of course. Once open, store in a zip-lock bag in the fridge, as this helps it last much longer. Especially since – contrary to what my eight-year-old self would argue – seaweed isn’t something you cook with every day.