Mozuku Slippery Seaweed of the Sea

Mozuku is a fine thread like seaweed grown in the warm, clear seas of Okinawa. Okinawa accounts for the vast majority of national production, and it is known for its distinctive slippery and smooth texture. Beyond the refreshing vinegared dish, it brightens island tables in tempura, soups, and many other forms.

Highlights

Low in calories and rich in dietary fiber and minerals, it is known as a healthy gift of the sea. The classic vinegared mozuku slips down easily and suits the hot season. Mozuku tempura, coated and fried, is crisp outside and soft inside, offering a different charm.

Enjoying the Seasons

The peak harvest runs from spring to early summer, when fresh thick mozuku appears in markets and you can enjoy a firmer bite. The refreshing vinegared dish also helps stir the appetite in the hot summer.

Access and Basic Information

You can taste it around the Makishi Public Market in Naha and at pubs and regional restaurants. The market offers fresh and seasoned mozuku as souvenirs, convenient to take home.

A Quick Tip

Vinegared mozuku is delicious on its own or with added ginger and cucumber. For the tempura, be sure to enjoy the melting texture fresh from the fryer.