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Create Strong Umami Dishes

Strong Umami dishes are the result of the synergistic combination of different Umami foods as well as the releasing & concentrating of the amino acids.

Umami Taste and Flavour Experience

How we experience food is a multisensory experience involving taste, feel of the food in our mouths, aroma, and the feasting of the eyes!

What are the Health Benefits of Having Spirulina Daily?

Having Spirulina every day can make a huge difference to your ability to fend off diseases & ailments, especially as you age. Spirulina is not a seaweed, but a bacteria that grows in warm & sunny climates in bodies of fresh/blackish water. It has some affinity to the algae world in that it’s chlorophyll-rich and nourishes […]

Sea lettuce – Re-hydrating and Unfolding the Leaves

Dried Sea Lettuce naturally preserves without additives. Re-hydrating is easy, but separating the wet leaves can be a challenge: read how to in this article

Getting Started With Seaweeds

One of the most common questions we answer is, ‘How do I eat more seaweed?’  More people are understand the nutritional & wellness virtues of seaweeds, but seek to understand how to use it more regularly without changing their daily habits. Seaweed can be eaten fresh from the sea, just the same way we collect […]

Top 10 Tips for Getting the Most Out of Seaweed in Your Kitchen

For Western cultures, ‘seaweed as a food’ can be a slightly foreign concept, other than as an ingredient in a delicious sushi, or miso soup, perhaps a coloured seaweed salad.  Knowing where to start using seaweed regularly, in our existing dietary habits, can seem slightly daunting. You may be surprised to learn that before World […]

Using Dulse Seaweed in the Kitchen

Naturally dried Dulse seaweed leaves Dulse, a red seaweed from the Atlantic, has been used as food & medicine for centuries. It is harvested from the wild in north east of America, Ireland & Iceland. It is enjoying a revival at the moment, dubbed ‘the next kale’ as explained in Bon Appetit Food Magazine, ‘How […]

Cooking with Wakame

Wakame has a mild taste that gives it great versatility. In Asian cuisine, you may find it floating in miso soup, but in the west, Wakame is also commonly used to add interest, a nutritional boost and fibre to meals. It has a spinach-like flavour with a fresh sea aftertaste; the texture  is silky with a […]

Why Use Karengo Seaweed – Wild or Farmed?

Karengo, is closely related to Japanese nori and Welsh Laver. Collectively they are the most consumed seaweed in the world, get inspiration!

Raw Food Diets: How to Use Irish Moss in the Kitchen

Irish Moss seaweed is a versatile ingredient that can add texture & nutrition to a variety of dishes, but is especially useful if you are committed to raw and unprocessed foods. Irish moss seaweed is growing in popularity – fun fact – Irish Moss was the most searched term on Pinterest in 2019! Irish Moss […]

Working with Irish Moss

Irish Moss is consumed differently than most other edible seaweeds. The great mucilage it contains accounts for both its culinary & therapeutic qualities.

Using Agar in Raw Food Recipes

Raw food recipes often present challenge with texture, especially when trying to make them low calorie & low fat. The naturally occurring gel in seaweed has no fat and very few calories while providing a lovely texture and many essential nutrients. Agar is not strictly raw since it needs to be brought to 90 degrees centigrade […]

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