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Laverbread and toast. Laverbread (/ ˈ l eɪ v ər-, ˈ l ɑː v ər-/; Welsh: bara lafwr or bara lawr; Irish: sleabhac) is a food product made from laver, an edible seaweed (littoral alga) consumed mainly in Wales as part of local traditional cuisine.
Laverbread: Laverbread, or Bara Lawr, is a Welsh speciality. It is made by cooking porphyra seaweed slowly over the course of up to ten hours [22] until it becomes a puree known as laver. The seaweed can also be cooked with oatmeal to make laverbread. It can be served with bacon and cockles as a breakfast dish, [23] or fried in to small patties ...
Porphyra is a genus of coldwater seaweeds that grow in cold, shallow seawater.More specifically, it belongs to red algae phylum of laver species (from which comes laverbread), comprising approximately 70 species. [2]
Welsh cuisine (Welsh: Ceginiaeth Cymreig) encompasses the cooking styles, traditions and recipes associated with Wales.While there are many dishes that can be considered Welsh due to their ingredients and/or history, dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith and Glamorgan sausage have all been regarded as symbols of Welsh food.
Laver may refer to: . A basin for ritual purification. Lavatorium, a washing facility in a monastery; Green laver, a type of edible green seaweed used in East Asian cuisine; Laver (surname), a list of people with the name
Nori is one of the most popular seaweed varieties that's also called laver seaweed and is known for its crispy texture. It's made from red algae that's been cleaned and dried, then blended into a ...
Raw parae (green laver). Green laver (/ ˈ l eɪ v ər, ˈ l ɑː v ər /), known as aonori (アオノリ; 青海苔) in Japan, sea cabbage (海白菜) or hutai (滸苔) in China, and parae (파래) and kim (김) in Korean, is a type of edible green seaweed, including species from the genera Monostroma and Ulva (Ulva prolifera, Ulva pertusa, Ulva intestinalis).
Laverbread (Welsh: bara lawr) is made from the seaweed porphyra umbilicalis. [11] The seaweed is purplish-black and found strewn throughout the intertidal area of Gower, particularly the upper levels. It is more common in the winter period, from late autumn onwards, where the rocks are near, or overlain with, sand.