Mozuku
About
Mozuku is a type of edible seaweed that is used in Okinawan cooking. It is typically served with vinegar as an appetizer and also as a meal as tempura. Mozuku is gathered at low tides around the islands. It is also used as an herbal supplement to treat cancer.
Information
Other names: Cladosiphon Okamuranus
Translations: MOZUKU, MOZUKU, MOZUKU, MOZUKU, MOZUKU, MOZUKU, MOZUKU, もずく, MOZUKU, MOZUKU, MOZUKU, MOZUKU, MOZUKU, MOZUKU, MOZUKU, MOZUKU, MOZUKU, MOZUKU, МОЗУКУ, MOZUKU, MOZUKU
Physical Description
A stringy crunchy seaweed that is known for its health properties which may be anti-canerouse
Colors: dark green, brown
Tasting Notes
Flavors: sweet, briny
Mouthfeel: Crisp
Food complements: Wild salmon
Wine complements: Red wine
Beverage complements: Sake
Substitutes: Kelp
Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Peak: february, march, april, may
Choosing: When choosing Mozuku cost varies depending on many factors like local competition, market place locations, and the type you wish to purchase reg or powdered form.
Buying: You can purchase online or at your local market place.
Procuring: Mozuku seaweed is manufactured by low temperature method so to minimize the damage to the effective substances in raw mozuku (Cladosiphon Okamuranus Tokida) harvested in beautiful and clean sea of Okinawa.
Preparation and Use
You can use in vinegar salad or soups and even stir fry.
Cleaning: No cleaning is required.
Conserving and Storing
Powdered form may be stored at room temp.
