Sea Vegetables


Kelp Noodles,  are easy to prepare raw noodles.Their noodle form and neutral taste allow for a variety of uses including salads, stir-fries, hot broths, and casseroles, while their healthful content provides a rich source of trace minerals including iodine, which kelp is well known for. Their unique texture completes the package, making Kelp Noodles a one-of-a-kind healthful and tasty alternative to pasta and rice noodles.

Best of all, no cooking is required. Just rinse and add the noodles to any dish and they are ready to eat!

Sizes: We are pleased to offer kelp noodles in 2 sizes:
- Buy in bulk & save $$$.  Buy below.

Click on the More Details tab for Recipes!
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KARENGO (Porphyra species)

Karengo is a dark purplish and green cellophane- textured sea vegetable found on rocky shores. It is a cousin of Japanese nori and contains lots of fiber and protein.  It is harvested in clean, pure water off the coast from Kaikoura off the east coast of the South Island of New Zealand, dried and then packaged in easy to use ziplock bags.

Raw, it has a mild, pleasant flavour, tastes nutty and slightly salty, and can be eaten as a snack straight out of the bag. Karengo goes very well with almost anything - grains, potatoes, eggs, vegetables and seafood. It doubles in size when fully hydrated. We add it to salads - sometimes straight from the packet and sometimes after being soaked in a very small amount of water for a couple of minutes.

Karengo fronds will keep indefinitely if kept in a cool, dark, dry place
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The scientific name for wakame is Undaria.

It is one of the sweeter tasting sea vegetables, which requires little preparation. It has a silky, visually appealing texture and its delicate taste makes it easy to include in a variety of dishes. The black colour of the dried wakame will turn green when re-hydrating.

Mostly wakame is sold in crispy dry strips; Pacific Harvest wakame is prepared in convenient bite-size fronds that are ready to use.

Wakame sea vegetable is highly recommended in the Macrobiotic diet because of its highly alkaline qualities. In Japanese folk medecine, wakame is known as a cleanser and a strengthener of the blood; miso soup has been used for generations to aid in recovering from the effects of childbirth & illness & to protect from sickness.  More recently it has been discovered to help protect from the effects of radiation.

Wakame is also a good source of iodine and fiber. It is also high in calcium and iron, and is a good source of vitamin A, B12 and K.

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Raw Untoasted Nori (Sushi Nori)- Porphyra Yezoensis - Certified Organic

The toasted Nori sheets usually found in most shops and always in normal commercial sushi is green coloured and cooked at very high temperature and known to contain carcinogens caused by the high temperatures used in processing. We suggest you avoid this toasted nori. Instead, we suggest you use our Raw Nori Sheets which have been dried under 40° C and do not contain carcinogens.  This raw nori is the best available and is prized by raw and living food eaters. It has a delicious flavour, a dark brown/black colour and are of a stronger consistency which make them harder to tear than the toasted nori sheets.