This fish was arguably one of my favorite dishes from cha-ya. On the left we
have a more traditional seaweed salad, thin seaweed with a hint of sweet and tangy flavors, and on the right is hijiki which is a darker and thicker type of seaweed which is more crunchy than the other. However, the star of the show is the tahini, a sesame sauce. The flavor of the sesame is so rich and creamy and blends so well with the seaweed which can serve as a base for the dressing. #CHeWSatBerkeley
