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About our Dried Seaweed
About
Dried Seaweed (Hai Zao) is extremely popular in Japan, with common alternative names often used such as nori, arame, dulse, kombu and wakame. In addition to its culinary uses, seaweed is valued in Chinese herbal practice and has salty/cold properties.
These are naturally high in vitamin B, iodine, copper, iron, magnesium, calcium, potassium and zinc.
Hai Zao sits alongside Dried Kelp Leaf (Kun Bu) as one of the two sea vegetables in our range, and works well with Dried Shiitake Mushrooms (Xiang Gu) in broths and stocks.
Potential Benefits
Umami Depth: Seaweed brings a savoury, mineral character to broths and stocks that is hard to replicate.
Naturally Mineral Rich: As a sea vegetable, Hai Zao naturally contains a range of minerals including iodine.
Cooling: Traditionally described as salty and cold in character, and used accordingly in Chinese preparations.
Plant Based: A useful way to build savoury depth in vegetarian and vegan cooking.
Versatile: Suits soups, broths, salads, and rice dishes alike.
Recommended Dosage
We recommend around 5g per portion.
Rinse briefly, then soak in cold water for fifteen to twenty minutes until softened. The soaking water carries a lot of the flavour and can be kept for stock. Once rehydrated, add to soups and broths, or slice into salads and rice dishes.
Seaweed is naturally very high in iodine. It is best enjoyed in modest amounts as part of a varied diet rather than eaten in large quantities daily. If you have a thyroid condition, are pregnant or breastfeeding, or take regular medication, speak to a healthcare professional before making it a regular part of your diet.
Store in an airtight container in a cool, dry place. Seaweed draws in moisture readily, so keep the container sealed between uses.
Why Choose Vita?
Every herb we sell at Vita Herbal Nutrition is non-sulphur treated and chosen for use in the kitchen and in traditional preparation.
We offer a 100% sulphur-free herb range. Many others use sulphur to enhance appearance and extend shelf life, but this can alter the herb’s natural properties and cause allergic reactions in some individuals.
We follow the DaoDi principle of choosing each herb from the area traditionally associated with it, and we have worked with the same supply partners since 2010.
FAQ
What is Dried Seaweed (Hai Zao)?
It is a dried sea vegetable used across Chinese and Japanese cooking, in soups, broths, salads, and rice dishes.
How do I prepare it?
Rinse, then soak in cold water for fifteen to twenty minutes. Keep the soaking liquid for stock.
How is it different from Kun Bu?
Both are dried sea vegetables, but they are different species with different textures and are used distinctly in traditional preparations.
How much should I use?
Around 5g per portion. Seaweed is high in iodine, so it is best enjoyed in modest amounts as part of a varied diet.
Is it suitable for a plant-based diet?
Yes, it is entirely plant-derived and can be used in vegan and vegetarian preparations.
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