Here’s Why the HERMANN’S Kitchen Mixes Nori Into Butter
The result of our algae experiments in the HERMANN’S kitchen.
The HERMANN’S kitchen team recently faced a culinary challenge: to cook dinner for fifty seaweed nerds. Every course had to feature the star ingredient, algae, in an unconventional manner. After weeks of research and preparation, here is how they presented sea greens in way you’ve never seen it before.
For context, a few weeks ago, HERMANN’S hosted a dinner called Future Food: The Age of Algae. Why? Check out our article covering the event and the people we met there. Here is a quick look into what they ate, and how HERMANN’S head chef Andrea Iannicella and the team managed to make seaweed versatile and delicious.
The kitchen took on a traditional bread and butter favorite, but with a twist. First, Andrea cultured butter fermenting it with gut loving microbes. Then he mixed in a macroalgae, nori, to the butter. Seaweed is a flavorful replacement to traditional salt, and it may have more health benefits. Eating nori specifically may also be good for your gut bacteria, check out this article we wrote a few months back on the power of nori’s traveling bacteria.
By diversifying our plates with natural ingredients, we diversify the environment and possibly our gut flora. With that concept in mind, the kitchen created a simple dish that was microbe friendly, diversifies the planet — and our palette.
From spirulina burgers to chocolate chip and seaweed cookies, Andrea and the team developed six different algae themed dishes. And this is just the beginning for our algae experiments. Can we ever produce a cookie with algae lipids instead of palm oil? Or make a mayo with algae instead of egg? We have more events that are asking those questions and feature unusual ingredients in new ways. Be sure to sign up for our newsletter so you don’t miss it.
Originally published at www.hermanns.com on July 30, 2018.