Nori Butter

Warning: this butter is addicting. We first whipped this up at our seaweed foraging classes, as an after-harvest treat. Heated up a bit and paired with fresh bread, this nori butter is unbelievable. Just serve it in a bowl and let everyone dip their bread until it’s gone. (It will happen fast!)




  • 1 cup unsalted butter, room temperature

  • 10 g wild nori flakes (or nori + wakame flakes)

  • zest of half a lemon, finely grated

  • 1 Tbsp. lemon juice

  • 1 tsp. black pepper

2-4 tsp. toasted sesame seeds, optional


  1. Mix butter, nori, lemon zest, lemon juice, and pepper. Mix until well blended.

  2. Transfer butter mixture to a sheet of parchment paper or plastic wrap. Shape into a small log. Fold paper over and roll into a cylinder, seal the ends, and chill until firm.

  3. Wrap in foil in container to keep airtight. Butter will keep refrigerated for up to two weeks, or frozen for up to three months.

NoriCatherine O'Hare