North Coast’s Chef Director of Research and Development Andrew Wilkinson developed the recipe for the meatballs—a mix of kelp, green chickpeas, brown rice, and spices—during the pandemic when ...

RECIPE: Gitanyow Salmon: 4 portions of Gitanyow Salmon (6 oz each) 1 lb unsalted Butter 1 oz Macro kelp, finely chopped 1 ...

Rinse the kelp noodles in a colander and cut in half (roughly) with scissors. This will make it easier to toss them in the sauce. Transfer to a mixing bowl with the carrots and scallions.

Niboshi (dried small sardines) and konbu kelp will create umami-rich stock suitable for dishes. Although the recipe requires the sources of stock to be immersed in water for about 15 minutes ...