Seaweed Delivers Flavors From the Sea

Amy Cavanaugh

From kombu to nori to dulse, seaweed is a diverse ingredient that adds different flavors, textures and a punch of umami to dishes and drinks beyond the Japanese kitchen. 

At Chicago’s Cold Storage, bartender Marissa Barlow makes a seaside sour with kombu-infused Knob Creek Rye, Vermut Blanco, egg white, lemon and Thai bitters, a drink she garnishes with a ...