Seaweed pops up in the diet of many East Asian countries, but perhaps it’s best known for its use in Japanese cuisine with the popularisation of crisp sheets of nori in sushi. Of course, seaweed pops up in other tasty formats, such as wakame in miso soup or kombu as a component in dashi broth.

Because nori is delicious, here we have Glico Pretz Ultrafine Nori.

These ultrafine Pretz were about half the diameter of standard Pretz and dusted in a fine nori salt.

The nori flavour came through prominently in the smell of each Pretz, but only faintly as a pleasant savoury umami on tasting being overwhelmed by the more toasty flavours of the biscuit itself. When more sticks are eaten at once – around 5-10 – though, the nori flavour came through more strongly on tasting and developed a slight peppery heat as you keep eating. A much stronger nori flavour would’ve been well appreciated.

This pack of Glico Pretz Ultrafine Nori contained 100 pieces. It was produced in Japan and purchased in Ōsaka, Japan in 2015.