Perhaps it's all the time I've been spending at the beach, or that I've been reading a wonderful new book
on sea vegetables, or the fact that seaweed seems so cooling on a hot day, but I've been craving seaweed salad in a major way this summer. Recently at a Japanese restaurant I had a seaweed, or kaiso
, salad garnished with deep-fried rice crackers, which offered a nice, crispy counterpoint to the tender seaweed. Making my own salad back at home, I came up with a simpler, and healthier, alternative: popped amaranth.