With thanksgiving rapidly approaching, we thought we should start looking into some traditional dishes that incorporate seaweeds. This is the first post in our segment, “A seaweed thanksgiving.” Enjoy!
Traditionally Americans celebrate the 4th Thursday in November as thanksgiving. The celebration is a representation of the first thanksgiving celebrated by the pilgrims after their first harvest in the New World in October 1621. They were joined by the Native Americans who had helped the pilgrims forage in an unfamiliar land. Later thanksgiving was declared a federal holiday in 1863 by president Abraham Lincoln, during the American Civil War.
Unfortunately, the pilgrims and Natives have a complicated history, to say the least, that has soured many peoples perception of the holiday. We will only be focused on the holiday as a time to spend with friends and family, and more specifically, sharing food.
The fist dish is a cornerstone of the American thanksgiving feast: mashed potatoes.
This recipe by Michael Voltaggio is a twist on the classic dish using dry Kombu
Kombu is a common name from Japan for edible kelp, typically from Laminariaceae. Kombu is commonly available in stores, however, we always encourage exploration into using fresh seaweeds. If you know your collection requirements in your area, then go forage for some of your favorite kelp (remember none are harmful). If you are unaware of your local restrictions, you can always order other fresh seaweeds from Monterey Bay Seaweeds.