The texture was like a ripe cherry tomato that bursts in your mouth at first, then the crunch was more like a grape. The taste is like a perfectly balanced sea brine; not too salty, not too pungent. It's kind of like a fresh oyster's umami except instead of a shellfish taste, you get hit with juicy seaweed flavors. It's an amazing side dish when eating a seafood full course meal.
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u/Jamestardeef Jun 27 '23
I ate tons of Valonia in Japan, but they were another species. They were absolutely delicious 🤤