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Umi-budo, popular for their squishy kind of crispness,
can only grow in a warm and clean sea. That means they cannot
be preserved in a fridge, but must be kept at a normal temperature.
They are eaten with a sauce made from sake, soy and vinegar.
Umi-budo are popular among women these days because
they have the same reputation as mozuku seaweed for
their unique texture and healthy image. Okinawan mozuku
accounts for over 95% of the national share of mozuku
seaweed. It is mostly used in vinegared dishes. In some other
countries, however, including Hong Kong, it has recently been
drawing attention as an ingredient for Chinese dishes and
an increase in consumption is anticipated in the new huge
market of China. |
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