Add Japanese Influence to Your Dishes with Help From These Cookbooks

Plate Staff

If you live near the coast, you’re lucky enough to have an entire oceanful of sea vegetables (almost 10,000 red, green and brown species alone) at your fingertips. But even if you aren’t up to harvest your own kelp, brown algae, nori or dulse, you can still take a nod from Japanese cuisine and infuse these iodine- and vitamin-rich sea vegetables onto your menu (and we mean in more than just...