From ‘sea carrots’ to the rubbery luga, Rodolfo Guzmán is on a mission to transform seaweed’s unique salty flavours into irresistible bites
Rodolfo Guzmán produces a carrot-shaped pod of algae from one of the packed shelves in his test kitchen in the Chilean capital, Santiago: “Put it on your tongue for five seconds,” he instructs. An explosion of salty flavour ensues.
“Imagine getting more kids to eat stuff like this!” he says, eagerly. “Instead of processed snacks like Pringles, they could eat something healthy and delicious from the sea.”
