Vegetables of the Sea
Seaweed Born in Okinawa:
Native Okinawan seaweeds include Mozuku (a stringy, crunchy seaweed), Asa (very fine, transparent sea plants), Moi (thorny sea tangle) and sea grape.
Mozuku, affectionately known as Sunui, is generally eaten with a vinegar dip. Spring is the Mozuku season, and if you go to the seashore in spring you will likely see virtually the entire population of women and children in seaside communities harvesting Mozuku. Currently, Mozuku cultivation technology has progressed to the point where Okinawa now produces 90% of the thicker Mozuku consumed in Japan.
Mozuku is now in the spotlight due to its high pharmacological potential. Mozuku vinegar dip kills E.coli bacteria, which can cause severe intestinal illness, and it has also been found to have anti-cancer properties. Various products to develop this potential are now being developed.
Asa and Moi are dried and then soaked in water before using. Asa is used in soups. Moi is soaked and then hardened into a vegetable gelatin over a fire. Various things are then added to it and it is used with stock in stews and chowders. Sea grape is pickled in salt and then soaked in water for use. It is delicious eaten with vinegar soy sauce. The popping sensation when the little grains, or grapes, are chewed is very popular.
 |
2 / 2 |
|
|
