{"id":1091,"date":"2022-02-10T22:45:12","date_gmt":"2022-02-10T22:45:12","guid":{"rendered":"https:\/\/sites.massey.ac.nz\/futurefoodscatalyst\/?p=1091"},"modified":"2022-02-11T03:01:17","modified_gmt":"2022-02-11T03:01:17","slug":"seaweed-dumplings-and-spring-rolls-all-part-of-the-menu-for-a-puhoro-summer-internship","status":"publish","type":"post","link":"https:\/\/sites.massey.ac.nz\/futurefoodscatalyst\/2022\/02\/10\/seaweed-dumplings-and-spring-rolls-all-part-of-the-menu-for-a-puhoro-summer-internship\/","title":{"rendered":"Seaweed, dumplings, and spring rolls: all part of the menu for a P\u016bhoro summer internship"},"content":{"rendered":"
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Kia ora, my name is Savannah Dais. During the \u201921-\u201922 summer break I completed an internship with the Consumer Dimensions of Future Foods (CDFF) programme, as part of the Feast team. This internship opportunity arose through the P\u016bhoro STEM Academy, of which I have been a member since 2016. <\/p>\n\n\n\n

Seaweed: what is it?<\/h2>\n\n\n\n
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The research aim of my internship was to develop prototypes for \u2018future foods\u2019, using edible red seaweed as an ingredient. Populations around the world have been harvesting red seaweed for food and medicinal uses for many thousands of years. <\/p>\n\n\n\n

In Japan, it is known as \u2018nori\u2019, while the red seaweeds that are indigenous to Aotearoa New Zealand are collectively called \u2018karengo\u2019 (or \u2018parengo\u2019 in Eastern dialects). In Aotearoa, M\u0101ori traditionally harvested karengo from tidal rocks in spring and winter and used it as a winter food source. The karengo was dried with the salt on it and often kept for months for use as a \u2018kinaki\u2019 (relish).<\/p>\n<\/div>\n\n\n\n

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\"Nori
Dried nori, known as ‘karengo’ in Aotearoa. Photo by Patrick Perkins<\/a> on Unsplash<\/a>. <\/figcaption><\/figure>\n\n\n\n

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Seaweed has health benefits<\/h2>\n\n\n\n
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Seaweed provides nutrients, such as:<\/p>\n\n\n\n