I have started to use this in some soup stocks instead of anchovy paste. Very tasty. Throw a few strips into boiling water, strain out after 15 minutes, and you have a decent broth. You can also sub chard out of recipes for it in some cases. Its still seaweed, so I would only serve to those who already eat it. If someone doesn't like sushi rolls because of seaweed, I wouldn't push it.