Seaweed is the food of the future! You only need to to look at the the worlds "blue zones" to see that a diet high in sea vegetables leads to a long and healthy life.

Pacific Harvest began their journey with seaweed in 2002 in New Zealand. Since then they have been trusted by natural health and nutritional communities, to offer a range of sustainably sourced, food grade seaweeds in easy to use, everyday formats.

So, what is Furikake?

Furikake is a popular Japanese condiment made with seaweeds and sesame seeds.  You can find it in many conventional and Asian supermarkets. However they often contain MSG and artificial colours.

The difference with Pacific Harvest's recipe is:

• Only natural ingredients are used – no MSG and wherever possible organic.
• Three seaweed species are included in the blends – red, green and brown seaweeds & all raw so nutrients are preserved
• Seaweed flavour is HERO, not the added ingredients.

 So here are four easy ways to use Pacific Harvest's Seaweed Seasoning

Furikake Popcorn

Simply sprinkle over home made popcorn for a healthy snack the kids will love.

Furikake Breakfast bowl

Fry an egg in a little chilli sesame oil and serve with brown rice and furikake seasoning

Roast pumpkin with Furikake seasoning

Sprinkle over still warm roasted pumpkin and serve with rice or salad

Warm soba noodle salad with furikake seasoning

Dressing

• 1/3 cup water
• 1/4 cup olive oil
• 1/3 cup soya sauce
• 1 tbsp packed brown sugar
• Few drops of Tabasco sauce

• 2 tbsp Pacific Harvest Chilli Furikake
• ¼cup olive oil
• 1 tbsp finely chopped peeled ginger
• 1 tbsp finely chopped garlic
• 250g Soba noodles
• 3 green onions thinly sliced
• ½ cup of steamed broad beans or Soya beans (edamame)
• 2 small bokchoy heads, cut finely
• ½ cup fresh mushrooms, thinly sliced

1. For the dressing, mix all dressing ingredients until sugar is dissolved. Set aside.
2. Heat the oil in a pan on medium-high and sauté garlic & ginger until fragrant (about 30 sec).
3. Add mushrooms and continue cooking until tender & golden (about 5 min).
4. Add bokchoy and most of the green onion and cook al dente.
5. Turn heat off and add dressing, stir.
6. Warm/cook the beans and discard the pod or thick skin.
7. Cook soba noodles in boiling salt water according to packet instructions. Drain in a colander & rinse under cool water to stop cooking, drain well. Transfer to a large bowl and toss with Furikake, vegetable mixture and beans.
8. Serve and enjoy!