Discovered Itsu seaweed thins at Waitrose.
The tomato flavour got my my attention because it was interesting.
Hoping to try them soon.
Showing posts with label seaweed. Show all posts
Showing posts with label seaweed. Show all posts
Friday 23 October 2020
Monday 13 July 2020
Delicious Parsons Laverbread dubbed as the Welsh Caviar
A while ago I tried some pickled cockles and mussels from Parsons Pickles which was how I discovered Laverbread.
There is no bread in Laverbread but it is called Laverbread because of the way it is kneaded like bread.
I was really excited in trying Laverbread to see how it compares to the seaweed of the East.
Before trying Laverbread, I have tried things like seaweed butter, seaweed bread and soup so I had a rough idea of the taste.
(photos at the end of this post)
Anyway, Parsons Laverbread comes in a tin which makes it convenient.
As it was my first time trying Laverbread, I decided to try it on its own before doing anything with it as I feel that you should taste ingredients before you use them.
The texture was definitely different to the seaweed I tried before, it was more like viscous puree and looks like algae.
The taste was a like the sea but surprisingly not salty like the Asian seaweed which probably contains lots of salt and MSG.
After trying it on its own, I decided to follow some of the recipes and have it on toast which was amazing. It was like thick sticky toast spread.
The laverbread goes so well with Parsons pickled cockles because the pickles cockles complement it so well and makes it appetizing.
Basically anything from the sea goes well with vinegar.
The recipes using laverbread are endless like quiche, soup etc so I topped a savoury cheese and bacon muffin with it and the taste was divine.
Last but not least, I cooked some Welsh inspired breakfast by using the bacon fat to cook the laverbread hence giving it some extra saltiness and meaty kick.
On the side there was haggis because I didn't have any Black pudding.
I also cooked some laverbread scrambled egg inspired by the Chef David Lai at Fish School.
The proper Welsh breakfast with bacon, cockles and laverbread.
It was definitely a different and delicious and I ended up having toast with bacon and laverbread which is the best ever combo.
Toast with laverbread and cockles:
To summarize, you definitely got to try Laverbread because it is so different to Asian seaweed which is chewy and salty and I feel that the Welsh way of eating it is so delicious especially with bacon and cockles.
I hope that more celebrity chefs and restaurants serve it so that it will become a popular and more commonly known ingredient.
Photos of how I had seaweed in restaurants before:
Seaweed soup, Japanese seaweed tamago (rolled omelette) and Seaweed butter with bread.
There is no bread in Laverbread but it is called Laverbread because of the way it is kneaded like bread.
I was really excited in trying Laverbread to see how it compares to the seaweed of the East.
Before trying Laverbread, I have tried things like seaweed butter, seaweed bread and soup so I had a rough idea of the taste.
(photos at the end of this post)
Anyway, Parsons Laverbread comes in a tin which makes it convenient.
As it was my first time trying Laverbread, I decided to try it on its own before doing anything with it as I feel that you should taste ingredients before you use them.
The texture was definitely different to the seaweed I tried before, it was more like viscous puree and looks like algae.
The taste was a like the sea but surprisingly not salty like the Asian seaweed which probably contains lots of salt and MSG.
After trying it on its own, I decided to follow some of the recipes and have it on toast which was amazing. It was like thick sticky toast spread.
The laverbread goes so well with Parsons pickled cockles because the pickles cockles complement it so well and makes it appetizing.
Basically anything from the sea goes well with vinegar.
The recipes using laverbread are endless like quiche, soup etc so I topped a savoury cheese and bacon muffin with it and the taste was divine.
Last but not least, I cooked some Welsh inspired breakfast by using the bacon fat to cook the laverbread hence giving it some extra saltiness and meaty kick.
On the side there was haggis because I didn't have any Black pudding.
I also cooked some laverbread scrambled egg inspired by the Chef David Lai at Fish School.
It was definitely a different and delicious and I ended up having toast with bacon and laverbread which is the best ever combo.
To summarize, you definitely got to try Laverbread because it is so different to Asian seaweed which is chewy and salty and I feel that the Welsh way of eating it is so delicious especially with bacon and cockles.
I hope that more celebrity chefs and restaurants serve it so that it will become a popular and more commonly known ingredient.
Photos of how I had seaweed in restaurants before:
Seaweed soup, Japanese seaweed tamago (rolled omelette) and Seaweed butter with bread.
Monday 4 November 2013
Kimnori seasoned laver - Cheese flavour
Cheese flavoured seaweed! That's a first!
Although it is a Korean product, there was Thai on the labeling too.
When I opened the resealable bag, there was a really strong cheese smell.
(It was a little bit artificial for my liking).
The pieces of seaweed were small and annoying just like toppings.
As for the taste, it was very cheesy and savory but too salty.
Although it is a Korean product, there was Thai on the labeling too.
When I opened the resealable bag, there was a really strong cheese smell.
(It was a little bit artificial for my liking).
The pieces of seaweed were small and annoying just like toppings.
As for the taste, it was very cheesy and savory but too salty.
Sunday 27 January 2013
Smile Food :Me Mi Nori
This seaweed snack was quite cute because in this small pack of fried seaweed, there is a tiny sachet of sauce.
It is basically tempura seaweed, however when you eat it, there is not much seaweed taste.
It tastes ok without the sauce, but when you put the sauce it tastes much nicer, but the sauce is slightly spicy as the sauce is sweet and spicy.
In the packet, there are about three pieces of seaweed.
Thursday 23 August 2012
EDO Pack Fries Cut Chips Seaweed Flavor
Weird name : Fries cut chips!! anyway these are crisps cut like french fries but much smaller.
The seaweed taste was faint and it was not too salty.
However some of the pieces still had skin attached to it and occaisionally there was some weird akaline taste which I cannot describe.
Tuesday 31 July 2012
planet studio seaweed with cod exclusive from Taiwan
Although planet studio specialises in popcorn, they also have these delicious seaweed snacks.
They are thin pieces of seaweed adhered to a piece of wafer thin crackers that are cod flavoured.
They were so crispy, light and addictive and the pack is resealable if you cannot finish them.
The texture is so crispy that you wouldnt notice the cracker part and the the whole piece is almost as thin as wafer.
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Apart from seaweed and cod, there is also a spicy version of it and they also have seaweed with almond slices or a spicy version of seaweed and almond slices.
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As well as buying the snacks locally, they can be mailed over by contacting them on service@twplanetpop.com or you can buy them in Taiwan directly from the stores listed below.
l 目前在台灣有兩個據點可以買到，有機會去台灣玩的時候再來看看吧！
l 士林店：台北市士林區基河路106號
l 饒河店：台北市松山區饒河街39號
Monday 30 July 2012
planet studio popcorn exclusive from Taiwan
Usually popcorn comes is irregular shapes but the popcorn from planet studio are like spheres and are just like mini planets. Hence the name planet studio!
The last time I came across Taiwanese popcorn was from Chansii but I never got round to trying it so I was really lucky this time to get some popcorn from planet studio.
The packs of popcorn were HUGE, enough for four people to share.
I was so amazed they have 14 flavours and each one has a creative name which is hard to translate into English.
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The 14 flavours are:
Original diamond, Caramel, Hazelnut and caramel, Chocolate, Cheese, Chowder, Seaweed, Wasabi, Kimchi, Coffee, Spring onion and chicken, Honey, Coconut and milk, and Sweet corn soup!!
I think the most interesting flavours are the Spring onion and chicken, Coconut and milk and the sweetcorn soup and the seaweed flavour would be a popular choice for Asians.
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Anyway, I tried the Original and the Caramel.
The popcorn comes in huge resealable packs, tubs or snack packs great to share at the cinema.
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Original:
The colour was lighter than the caramel one but the taste was really nice and buttery.
It is made with mediterranean sea salt to bring out the full flavour.
Each popcorn was nice and spherical.
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Caramel:
This was much sweeter than the original but not that buttery, but very moreish after you have started eating it!!
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planet popcorn is available in Taiwan, Malaysia and China!!
For English details there is more information at the Malaysian site and in Malaysia they have curry which is an exclusive flavour there!!
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As well as buying the popcorn locally, they can be mailed over by contacting them on service@twplanetpop.com or you can buy them in Taiwan directly from the stores listed below.
l 目前在台灣有兩個據點可以買到，有機會去台灣玩的時候再來看看吧！
l 士林店：台北市士林區基河路106號
l 饒河店：台北市松山區饒河街39號
Sunday 3 June 2012
Dua Kelinci Tic Tac Snacks
These snacks from Tic Tac are quite interesting, they are tiny balls of fried tapioca and taste like starchy crisps/snacks.
There are lots of flavour and I tried chicken and garlic, seaweed and prawn.
The flavouring was really strong and had lots of MSG.
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Saturday 2 June 2012
Corallines jelly drink
Saw this drink made with corralline algae and got it because I have never heard of it.
There were four flavours: prune, grapefruit, grape and mixed fruit.
I got the grapefruit and one which I thought was natrual but it turned out to grape when I looked closer at the labelling.
Anyway, as expected I did not like the grape because the grape flavouring was really artificial, the grapefruit fared better however it was really vinegary.
The colour of the grapefruit was transparent light pink jelly.
There were four flavours: prune, grapefruit, grape and mixed fruit.
I got the grapefruit and one which I thought was natrual but it turned out to grape when I looked closer at the labelling.
Anyway, as expected I did not like the grape because the grape flavouring was really artificial, the grapefruit fared better however it was really vinegary.
The colour of the grapefruit was transparent light pink jelly.
Wednesday 9 May 2012
Japanese instant soup
Some Japanese product that requires adding hot water and turns into soup.
It has clams and seaweed.
Monday 13 February 2012
KRAFT Pacific seaweed crackers
In the UK, the brand KRAFT is known for processed cheese slices. However in Asia, they do crackers.
I happened to try the seaweed one which was basically crackers containing traces of seaweed.
Overall it tasted quite nice, but it was slighty dry.
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