Radishes and butter = classic. Jazz it up this summer with some depth and umami from seaweed and white miso.


1 bunch breakfast radishes with greens, washed

½ pound unsalted butter, cubed and room temperature

1 4g pack toasted seaweed sheets

1 tbsp white miso

1 tsp honey

1 tsp sea salt


1. Wash the breakfast radishes and greens thoroughly, and discard any wilted or yellowed leaves. Lay on a tray lined with paper towels to dry. Set aside.

2. With a pair of scissors, cut the seaweed sheets into small strips.

3. Combine cut seaweed, cubed butter, white miso, honey, and salt in a food processor. Process until combined and no large pieces of seaweed remain.

4. Transfer butter to a serving dish. Top with crunchy salt. Serve with cleaned radishes.