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Gloomy tales advance u cash florence kentucky Michelin-starred chef Alyn Williams uses nori in seaweed crackers, served alongside mackerel, miso and cockles. Chiswick's Hedone restaurant serves an 'umami flan' - a savoury custard topped with nori puree. Clove Club chef Isaac McHale rehydrates nori sheets by soaking them in scallop water, and blends them into an umami-rich sauce to serve with grilled leeks. And at fish restaurant Eithna’s By the Sea, in County Sligo, they soak nori sheets and blend them into a paste for their nori chocolate cake with lemon curd topping.
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