seaweed general

Kombu and Kelp – Are They The Same ?

Kombu is the Japanese word for dried (sea) kelp; in China it is called Haidai.
Kombu is known to us from its important role in the Japanese cuisine and is also eaten in other parts of Asia as well. The exact type of kelp used in kombu varies, in Japan the ‘Saccharina japonica’ kelp is the most plentiful . Kombu/Kelp is highly prized not only for its abundance of essential minerals, vitamins, and trace elements but also for its natural glutamic salts: a naturally sweet, superior flavor enhancer which creates the famous savory “fifth taste” (umami) in Japanese cuisine. Many different types of kelp could be used to make Kombu and its preparation is very uncomplicated. In Japan, the whole seaweed is washed thoroughly with seawater, cut into 1 m lengths, folded and dried. The same process is used in new Zealand to prepare our kelp, only it is then milled into granules to be used as a seasoning.

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Can seaweed offer hope for Cancer ?

While medical researchers have made advances in cancer prevention and treatment, they continue to look for new cancer drugs. Research has shown that seaweed, in particular brown seaweeds, have compounds that may have preventative and curative effect on cancers and promote antitumor activity. Many possible mechanisms have been proposed to explain that promising effect and most include the stimulation of the immune system, supports of normal cellular health, supports of blood circulation to native body cells and positive effects on the regeneration of healthy tissue.

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Seaweed products: Are They Created Equal ?

Like for any other food, you need to be vigilant when shopping for seaweed. All products are not the same…for maximum nutrition you would want the raw, largely un-processed seaweed. Many products have been toasted and flavoured, you will recognise this by the shiny appearance and the salty flavour. Explanations on some differences in this article.

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Seaweed & Pulses – a match made in Heaven ?

Many people complain of difficulty digesting pulses, seeds & whole grains as a reason to eat them less frequently or avoid them altogether. Both seaweed and pulses are ingredients that should make a greater part of our diets because they have so much to offer nutritionally, but cooking either on a regular basis requires a little inspiration & motivation for most.But there is hope !! seaweed help make beans, grains & seeds cook faster and become more digestible and the colours involved in the pulse/seaweed combinations are a feast for the eyes !

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Seaweed, why eat them ?

It seems that seaweed has always been used by humans, with centuries-old recipes still used today.Although many people resist trying seaweed, seaweed connoisseurs are often made, not born. Many of us have acquired the taste already because of the popularity of Japanese sushi. The reality is that sea vegetables can be an unsurpassed complement to most meals for both taste and nutritional value even in Western cuisine. The secret is to know what other foods complement the taste of a particular sea vegetable. Different varieties of sea vegetables, like land vegetables, have widely different tastes and characteristics. Read on to find out about their many wellness benefits.

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Seaweed – What Are They ?

Sea vegetables, edible plants from the sea, are highly nutritious. I sometimes call them “THE OTHER SEAFOOD” because people mostly restrict seafood to the animal component. They are quite distinctive in their structure and chemistry and there is a great diversity among seaweed in appearance, texture, colour & flavour. Read on to get a basic understanding of these wonderful plants.

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