Jellyfish Pasta

Jellyfish Pasta

Category : Food

This sounds ridiculous, I know, and to confuse matters further this pasta is actually made into snowflake rather than jellyfish shapes, which seems a trifle strange.

And bizarrely, I found this in the new Japan Rail Café which has just opened at my nearest MRT station and has a shop attached.

Eating jellyfish is a peculiarly Asian thing. There’s something about the slightly gelatinous, slightly crunchy texture which makes it popular in salads, and the fact that is it extremely low fat and low calorie is a bonus. There’s even a theory that eating it can help with bone and muscle pain, but I have to say I find it very weird and not especially pleasant.

Still, this had to be worth trying, particularly as it comes from the famous Kamo Aquarium in Japan, which has the world’s largest variety of jellyfish, and has been produced to mark the opening of their Jellyfish Dream Building.

I treated this like normal pasta, cooking it for slightly longer than usual as instructed on the packet, and I ate it with a simple tomato sauce. But I could tell it wasn’t made purely from wheat, even though that was actually the main ingredient. Maybe I was biased by my dislike of jellyfish in salad, but I felt there was a definite crunch to the pasta that had nothing to do with ‘al dente’.

There’s still more than half the packet left, so I await the verdict of my pasta-loving daughters with interest.

Pot Potato and Pasta

pot 1 pot 2 pot 8

These caught my eye as I was in the 7-11 the other day, and they seemed unusual enough to try. Daughters #1 and #2 are pretty keen on instant noodles (they are students, so let’s cut them some slack…) and this is clearly a variation on the theme. You pour in boiling water and stir, leave for a few minutes then tuck in. Instant, if not terribly healthy, hot snack.

Ok, let’s not pretend. There is no way I was ever going to rave about these. But I am always willing to sample something a bit different, and gave them my best shot. So, where to begin?

Well, the mash was awful. For a start, it strikes me as slightly odd to offer a pot of mash with bits of vegetable as a complete snack – mash cries out to be paired with something like sausages or roast chicken, rather than eaten on its own. That aside, this smelled and tasted strongly of whatever artificial additive is currently in use to mimic butter. I really did not like this and 99% of it went in the bin.

The pasta version was marginally better, despite having nothing but green specks instead of the promised broccoli. But the pasta itself was properly cooked by the hot water, and the sauce was ok if not especially great. It bore very little resemblance to a ‘real’ pasta meal, but I did eat it, and would probably be glad of another if I was on a camping trip.

Both products were heavily seasoned, so had a lot more taste than I was expecting (even if I did not really like that taste). And in the 7-11 you can actually heat things like this up and eat them on the spot, for an instant, budget snack.

Here in Singapore, this looks like Swiss food manufacturers Nestle, under the Maggi brand, are attempting to tap into the massive local market for ‘pot’ noodles. At only S$2.20 per pot, this is probably a cool new thing to try if you are an Asian teenager, so I wish them luck!

pot 5 pot 9 pot 10