Bara Lawr — Laverbread

Bara lawr

Specialised

⚠ IT IS NOT BREAD. Bara lawr is LAVER — Porphyra seaweed — gathered from the rocks of the Gower, Pembrokeshire and the Bristol Channel, washed repeatedly and boiled for hours until it collapses into a dark green purée. Eaten rolled in oatmeal and fried with bacon and COCKLES for breakfast, or as a sauce for lamb. Sold from Swansea market for generations, and the same species underlies Japanese nori and Korean gim — which is a genuine botanical kinship and not a culinary one.

Atlas — where and when

Communities and languages

Languages: Welsh

What is recorded

Bara lawr is a preparation of laver seaweed, genus Porphyra, boiled to a purée; it contains no bread and is recorded as a seaweed foodway. The same genus underlies Japanese nori and Korean gim, which is a botanical relationship and not a culinary one. documented

Related foodways

This foodway relates to

related to Japanese possible
Laver, nori and gim are the same genus of seaweed prepared entirely differently — a botanical kinship, not a culinary one.