Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

The Producers: Kai Ho sea vegetables

Tasmanian konbu (top) and Mekabu.

Tasmanian konbu (top) and Mekabu.

Get your daily dose with sustainably grown, hand-harvested seaweed.

WHO Kai Ho, "ocean's treasure" in Japanese, is a joint venture between Tasmanian seafood processor James Ashmore and Dr Craig Sanderson, an academic who moved to Tasmania from Victoria more than 30 years ago to indulge his passion for seaweed.

WHAT Kai Ho harvests two introduced seaweed species considered invasive in Tasmania: Undaria pinnatifida, from which they produce wakame and mekabu, and Grateloupia turuturu, or red lettuce, a spectacular red seaweed. Providing that new government permits are approved, they'll soon also harvest Lessonia corrugata, native only to Tasmania and a substitute for Japanese konbu, and Chaetomorpha coliformis, or mermaid's necklace - strands of small, bright-green translucent balls that explode in the mouth with the taste of salt and cucumber.

HOW Tasmania's cool waters are ideal for harvesting seaweed. At present, Kai Ho's produce is harvested off the east and south coasts by diving or foraging in intertidal waters. Harvesters are trained to recognise the correct species (there are over 2,000 varieties in Australia and many look similar) and gather them in a way that's sustainable. Most Kai Ho seaweed is salted, frozen or dried for sale but some, such as mermaid's necklace, is sold fresh. As well as its capacity to add umami flavours to many dishes, seaweed is also packed with vitamins and minerals.

WHERE Dried wakame, Tasmanian konbu and mekabu are available from oceantreasure.com.au or nationally in various health-food stores. Kai Ho seaweed is also available direct from Ashmore Foods, 32 McIntyre St, Mornington, Tas. For a full list of stockists call (03) 6244 3188.

Newsletter

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

Latest news
On the Pass: Jorge Vallejo, Quintonil
29.05.2017
Our June issue is on sale now
25.05.2017
What is rou jia mo?
28.04.2017
OzHarvest opens Australia’s first free supermarket for people in need
27.04.2017
Westmont Pickles, Belles Hot Chicken's pickle of choice
26.04.2017
Our Hot 100 issue is out now
24.04.2017
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

You might also like...

What is Bull-Dog sauce?

Tonkatsu sauce is Japan’s answer to barbecue sauce, and Bull...

Four ways with soba

Served hot or cold, these buckwheat noodles are a smart stan...

What is Japanese curry?

Curry might not seem like the most Japanese of foods but thi...

What is koji?

Koji has been used by Japanese cooks for centuries to make e...

Cutting edge: Sydney’s new Chef’s Armoury store

Chef’s Armoury reopens in Stanmore with Japanese barbecues, ...

Four ways with furikake

This Japanese seasoning goes beyond salt and pepper to deliv...

Spring recipes

From Greece to Japan via Mexico and India, a globetrotting g...

Miso recipes

A Japanese fermented soy bean paste that's been used in Japa...

The Producers: Arnold's yuzu

Spike your next cocktail or sauce with Australian-grown yuzu...

Six fast noodle recipes

A pantry staple, noodles are ready in a flash. Here are six ...

How to make matcha

Skip the lattes, muffins and soft-serve and embrace matcha o...

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×