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How To Use Seaweed
Seaweed has long been a popular addition to Asian cuisine, but it has only just begun to break into the mainstream Western food market. For many it conjures up an image of the plants you find washed up on the beach. These sea vegetables are really good for you and can be used in lots of different dishes. There is a misconception that seaweed is in some way fishy in flavour. This is not the case. It has a savoury, complex 'umami' taste, that some find challenging at first, but is actually mild and very palatable.
Laverbread (or lavabread) is a Welsh way to cook laver seaweed (or japanese nori). Laverbread made by mixing oatmeal, nori, butter and salt into a puree. It can be eaten either as it is or made into little laverbread cakes (as we have done here).
Seaweed ranges in flavour. Some have a mild, delicate flavour - whilst some have stronger aromas. Those with stronger aromas are ideal for imparting a fish like flavour to vegetarian dishes! Perfect for transitioning vegetarians who miss the taste of fish!
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