Karengo, is closely related to Japanese nori, and Welsh laver. Nori is the most consumed seaweed in the world. It is eaten many different ways according to traditions: toasted sheets for sushi in Asia, or thick boiled paste for laver bread in Wales. Karengo seaweed is native to New Zealand and can be harvested in between July & September. It is considered a delicacy to Maori, who use it in their traditional meals, often boiling it with butter and using it as a spread on bread.
There are several varieties (Pyropia/Porphyra genus) of Karengo/Parengo growing around NZ, with slight variations in colour, taste & texture. Dried wild karengo is a browny/purple colour, soft to touch, and it can provide a variety of taste sensations depending on the level of moisture. For example, eaten try, karengo seaweed can taste similar to mushrooms; when wet, it tastes more like anchovy; and when baked it takes on a nutty flavour. Because Karengo is cellophane-thin, it doesn’t need to be re-hydrated, as it will easily pick-up moisture from the surrounding ingredients.
Due to the Kaikoura earthquake in 2016, the commercial harvesting of Karengo seaweed is currently not allowed in New Zealand. Pacific Harvest offers two options:
- Farmed Karengo – sustainably farmed in Korea
- Wild Karengo – ethically wild harvested from South America.
All our seaweeds are tested for contaminants before being offered for sale.
Karengo seaweed is a kitchen staple – it has so many uses in different types of dishes – it can be
- a wholesome vegetarian alternative to anchovies in Mediterranean recipes
- a delicate vegetable garnish for fish, seafood & root vegetables
- a moorish snack when roasted gently with nuts & seeds
- a colourful herb or seasoning for vegetable bakes, salads, omelettes & dips, fish/meat/vegetables, sauces, smoothies & dressings
Karengo is a great seaweed to consume a small amount of, everyday; containing nearly 30% protein, and a large amount of its weight consisting of minerals, it will keep your body mineralised & well nourished.