Seaweed Takes a Turn for the Burn

Nori is a no-brainer when it comes to sushi, but chefs are charring seaweed to amp up its flavors. At Stone and Embers in Philo, Calif., Patrick Meany chars nori as a component of a scallop dish. “Rather than let something go to waste, we put it in the oven to burn, and then grind it into a powder,” he says. He chars nori in the...