At that long ago time, there were several Asian markets and specialty shops on the University Ave. Since the Ave was a short trot from the library, where I–cough–studied, my frequent “stretch breaks” were spent in these tiny, fascinating shops.
The crunch of these crackers and cookies were enough to lure me in, even though the flavors were sometimes peculiar and even off putting. Wasabi peas, ginger cookies, seaweed rice crackers, matcha crisps–I was determined to try them all.
Fast forward a few decades and nothing’s changed. I never leave an Asian market without a tour of the cracker/cookie isle.
Here are several of my current faves. I’ll capture more photos moving forward, so be sure to check back for the growing list.
Tiny, crisp, mildly sweet, curved cookies, reminiscent of buttery tuiles, with an unusual savory note of seaweed. Flavor lingers for quite a while. Interesting, but may take some getting used to.
Brilliant green, dried, salty, garlic imbued green peas with wonderful crunch. Irresistible.
Plump roasted peanuts with a crunchy shell of chile, sugar, and salt. Delicious when fresh but occasionally rancid. Look for market with high turnover.
Light, crunchy, sweet, salty, 1½ inch long, seaweed dusted stick crackers with a lacquered finish. Tasty and addictive.
I’m always on the lookout for these crisp, salty, spicy, but not incendiary peanuts. What makes them hauntingly floral and numbing to the tongue is the inclusion of Sichuan peppercorns. You won’t be able to stop eating them.
Tiny, crisp, crunchy, salty, decidedly savory (kelp, bonito, soy sauce, soy beans), flower-shaped crackers with a lacquer and seaweed finish. Very satisfying, even in small quantities.
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