Pickled Carrots with wakame and miso

Chef Mariko Wilkinson grew up in West Marin in the San Geronimo Valley and was the chef at the Boat Oyster Bar at Hog Island Oyster Farm in Marshall for five years. Her time spent there coincided with her discovery of the bounty of this area, including wild seaweed. This recipe is a nod to tsukemono, which are Japanese-style pickles, which are brined with wakame. These pickles can be enjoyed alongside fish and rice, alone as a snack, or with barbecued oysters.