Mozuku

PDF output PDF Icon

seasonal peak

January / February / March / April / May / June

Mozuku, a seaweed long consumed in Okinawa, began to be successfully farmed in the 1970s with the development of cultivation techniques. Today, most mozuku sold in Japan comes from Okinawa Prefecture. Two types are farmed in Okinawa: Okinawa mozuku (thick mozuku) and Mozuku (thin mozuku), with Okinawa mozuku, characterized by its firm texture, making up the majority. Low in calories and rich in dietary fiber and minerals, mozuku is popular as a healthy food. Fucoidan, a beneficial compound found in mozuku, is also used in health and beauty products. The most popular way to enjoy sunui is with sanbaizu (a vinegar-based sauce), but it is also used in various dishes such as the Okinawan specialty hirayāchī, as well as tempura, rice porridge, miso soup, and as a topping for suba (Okinawa soba) noodles and chilled sōmin (sōmen) noodles.

See restaurants where you can eat this ingredient

Mozuku

Restaurants using this ingredient

Resutoran PEACE

Ryūkyū Obanzai Tsukaya

Ebessan

RuGu Bistro

Restaurants where you can buy this ingredient

JA Farmers Market Nishihara Untama Ichiba

Uru Marche

Okinawa-shi Gyogyō Kyōdō Kumiai Payao Chokubaiten

Chūbu Farmers Market Chanpurū Ichiba