Okinawa Natural Mozuku Seaweed

Japanese Seaweed with high nutritional value

It is a type of Japanese seaweed has long been popular as a healthy food due to its high nutritional value.

The thick and crunchy texture is addictive

Unlike other mozuku seaweed that is vacuumed so a large amount is sucked up at one time, fishermen in Ishigaki Island, Okinawa, dive and collect it by hand, it has tremendous slipperiness and length.

What is Mozuku Seaweed?

Mozuku is a 100% Japanese seaweed, with amazing nutrition and benefits!

It is rich in minerals such as calcium and magnesium, and is also high in dietary fiber.

One of its component - fucoidan, helps to improve the skin's ability to retain moisture, keeping the skin firm and shiny and reducing wrinkles.

Here're expected benefits:

• Beautiful skin, beautiful hair
• Reduction of swelling
• Normalization of immunity, prevention of colds
• Improvement of intestinal flora
• Prevention of hangover
• Prevention of diabetes
• Prevention of lifestyle-related diseases

* Effects may vary among individuals.

It is also low in calories at 6kcal per 100g, makes it a popular versatile food for all ages and genders in Japan.

How is Okinawa Natural Mozuku Special?

Okinawa Prefecture is the largest producer of mozuku, accounting for 90% of Japan's total production.
While 90% of the mozuku distributed in Japan is human farmed, it is natural mozuku from which only 10% is obtained that can be harvested only during selected seasons.

It is characterized by its taste, aroma, texture, and rich nutritional content, which are not found in human farmed mozuku seaweed.

How to Enjoy

Mozuku can be used to prepare in many ways, from simply eating after washing, or in soup, to even tempura.

Take only enough mozuku seaweed needed, rinse over for 2-3 times and soak in water for 15 to 20 minutes.
As it's naturally salted, please make sure to wash very well before cooking or eating as it is!

This is to ensure to remove as much natural salt from the mozuku seaweed even when using it for cooking!

Many recipes with Mozuku seaweed:

1. Vinegared with cucumber

Mozuku seaweed is said to double in effectiveness when combined with vinegar!

Ingredients

• 100 g mozuku seaweed
• 1 cucumber 
• Pinch of salt
• (A)1.5 tablespoons vinegar
• (A)1 tablespoon sugar
• (A) 1/2 tablespoon soy sauce

Preparation

1. Cut off the cucumber, cut a 2 mm slit and slice diagonally into 5 mm pieces.
2. Rub with salt and let sit for 5 minutes.
3. Cut mozuku seaweed into 5 cm pieces.
4. Squeeze the water out of the cut cucumber.
5. Mix (A) in a bowl and add in cucumber and mozuku.

2. Tempura

Ingredients

• 200g mozuku seaweed
• Flour　40g

- Batter -

• Egg　1 egg
• Water　100ml
• Flour　100g
• Japanese soup stock 1 teaspoon
• Pinch of salt 
• Oil for deep frying

1. Drain mozuku seaweed well.
2. In a bowl, combine mozuku seaweed and flour and mix well.
3. In a separate bowl, mix the ingredients for the batter, and add to 1.
4. Pour in oil about 4 cm from the bottom of the pan, ladle in the batter, and deep fry at 180°C.
5. When turned to golden brown, take out.
6. Place in a serving bowl and garnish with salt!

3. Miso Soup

Ingredients

• Mozuku seaweed 50g
• Some green onion
• Water 300ml
• Japanese soup stock 1 teaspoon
• Miso 1 large portion

Preparation

1. Cut green onions into small pieces. Drain mozuku seaweed and cut into pieces.
2. Pour water and dashi stock and add mozuku seaweed.
3. When it comes to a boil, add miso, turn off the heat, and add green onions.