Friday, February 18, 2011

In Praise of Laver

I came back from the Lunar New Year holiday to find a large box on my desk. It was big and yet very light. "What could be inside?" I wondered, but not out loud because talking to yourself is usually not a good idea. I carried it home on the bus, opened it up, and found:

Lots and lots of dried seaweed, or what is commonly called laver. No, I had never heard this word before coming to Asia, either. I always just called it nori, which is the Japanese. In Korean it's kim, as in "kimbap," or seaweed rice. See how that works?

Anyway, what would I ever need this much seaweed for? Don't get me wrong, I like seaweed. I've eaten it many times with sushi and even occasionally on spaghetti in Japan. But an entire box? Seems a little excessive.

Koreans eat laver in more ways than the Japanese do, it seems. Koreans eat it with rice, using their chopsticks to fold the seaweed sheet over some rice. They'll even eat it as a snack with alcohol, as is. All are good. But again, how am I ever going to consume all of this seaweed?

How indeed. These are, of course, the words of someone who has not yet consumed this particular brand of seaweed. Since opening a pack and eating the contents with rice, I have realized just how wonderful seaweed can be. I am now orienting my meals around the seaweed, it's so good.

I'd say come on over and have some with me, but I don't think I have enough for two. Sorry.

1 comment:

  1. The Korean seaweed is the best! Kelly's husband used to bring back an assortment of flavors (including kimchee & bulgogi flavored) when he was working there.