Umami-rich seaweed is popping up in the most unexpected ways. It rims cocktails at Chicago's Yusho (one of Tasting Table's picks for the top cocktails of 2012) and is fried into chips at San Francisco's Saison. But at the new Nashville restaurant Rolf and Daughters, chef Philip Krajeck is whipping momoya, a seaweed-and-dashi paste, into butter. As a child, Krajek traveled to coastal Normandy, where seaweed-flecked beurre and brioche were routine table toppers. Now he brings a taste of Normandy to his Nashville breadbasket. If you can't find momoya, no worries: Krajek shared his recipe for a homemade version that we're happy to break bread over.
Seaweed ButterRecipe adapted from Philip Krajeck, Rolf & Daughters, Nashville, TN
Yield: ½ pound seaweed butter, plus extra seaweed paste