Blue Weipa! ?? I have tried seafood Weipa

Weipa's new product "Seafood Weipa" is availabel in New Zealand now. Weipa is the image of a red can, but this one is blue. As it is seafood, it seems to be a product that contains plenty of seafood extract. I will explain the taste, the difference the red can and blue can, and the recommended recipe with seafood Weipa!



As a decisive factor in the taste of Chinese food, many people may have "Weipa" in the refrigerator. I am one of them. I have been using all kinds of dishes such as stir-fried vegetables and soups for many years with a great sense of security that "the taste is decided if you have Weipa!"

Weipa, which is familiar with its red color can, is a versatile seasoning that is based on chicken bones and pork bones and contains vegetable extracts and spices.

On the other hand, Seafood Weipa, which was released this time, is a versatile seasoning filled with the umami of seafood, which is based on fresh shrimp extract and combines clams, kelp, and oysters.

Although there are many seasonings using seafood in China, there are still few in Japan, and it was developed with the idea that "I want people to know the deliciousness of seasonings that make full use of the umami of seafood." The seasoning section uses a small number of blue packages to create an impactful design.

First, to make it easier to compare the taste with Weipa, try making a simple fried rice that is seasoned with Weipa, which I eat two days a week, instead of seafood Weipa.

When you try it, the fluffy seafood flavor spreads gently. However, the seafood's claim is not too strong, and it harmonizes perfectly with other ingredients! Personally, I felt the most shrimp flavor.

It goes well with Western food! 

Fried rice and miso soup are also good with seafood weipa.

Not only Chinese food, but also Western food and Japanese food, I am impressed by the high application power beyond imagination! You can enjoy a different taste from Weipa, so if you are a Weipa fan, please try the blue can of seafood Weipa.

Excerpt from Akiko Furukawa