Japetus Vegemite Review

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japetus

japetus

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@Monkey Man @Thumbpicker alright m8's it's time. I decided after all these years, to finally find out the Vegemite truth. Growing up in the US, there was almost a mystique about this strange concoction.
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Now to apply it to the toast. Opening the bottle, it is a strangely familiar smell. I brew beer, and I am a huge fan of stouts....and right away I detect the familiar scent of a big dark stout. No surprise since it is a yeast extract product. Salty, and a earthy note. I applied it to the toast.
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This is a strangely very familar taste. Very very similar to a big Russian Imperial stout in those notes, but a little soy sauce/savory/herbal note. Honestly, I don't know why this became some meme like it was an outrageous or undesirable thing. I really enjoy it, and I can see incorporating it into many foods to get that umami/dark roasted/savoury. Very good! I will finish both bottles with ease and look forward to trying more flavor combos with it.

Overall, I am going to give it 7/10 Kangaroos.
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@japetus thqt was an awesome review and I’m really glad you like it. I agree I get notes of Vegemite from guiness - but it’s perfect on bread because it’s a yeast product. You put a fair bit on your bread. I’d usually have less coverage than that but if you can handle it it’s all good - there’s no hard and fast rule about how much to use.
 
Thumbpicker said:
@japetus thqt was an awesome review and I’m really glad you like it. I agree I get notes of Vegemite from guiness - but it’s perfect on bread because it’s a yeast product. You put a fair bit on your bread. I’d usually have less coverage than that but if you can handle it it’s all good - there’s no hard and fast rule about how much to use.
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I am going to pair it with some really good english cheddar. And I have a feeling shaved carrot would be good with it.
 
japetus said:
I am going to pair it with some really good english cheddar. And I have a feeling shaved carrot would be good with it.
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Some people do like it with cheese - there used to be a product called cheesy-mite at one point. It's not my cup of tea - I normally just have it on fresh hot bread or toast. Some people use it as a stock for soups and other dishes too. I think the reason lots of Americans don't like it is they expect some sort of peanut butter and jelly sweet sandwich or nutella or something... Obviously if you're expecting sweet you're in for a shock lol
 
Thumbpicker said:
Some people do like it with cheese - there used to be a product called cheesy-mite at one point. It's not my cup of tea - I normally just have it on fresh hot bread or toast. Some people use it as a stock for soups and other dishes too. I think the reason lots of Americans don't like it is they expect some sort of peanut butter and jelly sweet sandwich or nutella or something... Obviously if you're expecting sweet you're in for a shock lol
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They should just sell it here as a Soup stock. I am going to use it in ramen for sure. I am going to add onion and garlic with it and make a velvting sauce for hot braised beef
 
I wonder what the penetration and sales into the Asian market that Vegemite currently has. Do chinese eat it in Australia?
 
If you like more - that's fine! It's a good thing to have for breakfast or lunch on toast. It's gotta be better than sugary stuff giving you diabetes etc. It is very high in salt though. So I try to have all things in moderation.
 
I made a pone of cornbread on a lodge cast iron skillet because I was curious about that. I got the corn flour from a health food store which imported Bob's Red mill flour from the US. So I get the curiosity.
 
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