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Sophie's avatar

Very good to learn more about seaweed which I rarely eat. And such lovely photos of Mull.

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Julia Watson's avatar

A place I greatly miss

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Kate Walker's avatar

I have a seaweed chutney from Mull that makes an excellent swap for tomato sauce on a plain cheese pizza!

I *adore* seaweed! Earlier this year I finally tried umibodo, a type of seaweed from Okinawa that looks a lot like caviar. It's very hard to get outside Okinawa itself, so when I saw it on the menu at a place in Tokyo I had to try it. It was FANTASTIC and now that I'm hooked I don't know how to feed my addiction.

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Julia Watson's avatar

It's a bit like Marmite - there's a very strange but satisfying umami it delivers. But Marmite-haters, don't be put off. It is indeed addictive.

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Julia Watson's avatar

Good heavens! What an amazing class! Lucky you.

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Heidi R's avatar

Took a seaweed class this spring and have dried and frozen seaweeds for use. Alway appreciate more recipes! Thank you.

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Julia Watson's avatar

Amazing classes there are! I wish I'd had one locally on Mull. I'm sure there was more seaweed than I felt confident in to eat.

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Patricia Milerioux's avatar

What a lovely story & recipe. I love seaweed in all its manifestations. Thank you.

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Julia Watson's avatar

Scotland is still mostly undiscovered - a magical and wonderous nation unto itself.

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