Fused Food: Asian Cuisine and the American Palate
Ever so meticulously, I angle my chopsticks and scoop up three distinct seaweeds from my Pokeworks poke bowl. The crunchy nori mingles with briny ogo seaweed from Hawai’i and the tough hijiki seaweed straight from Japan’s coast. Savoring this complex bite, I reach my chopsticks into the bowl to scavenge for another seaweed scoop. With … Read more