沖縄県·特産品
Okinawa Mozuku
When you bring it to your mouth, you experience a slippery texture followed by a crunchy bite. The refreshing acidity of the sanbaizu (vinegar sauce) blends with the thick, sturdy mozuku, making it so pleasant that you could eat it endlessly. The type harvested in Okinawa is 'Okinawa Mozuku,' measuring about 1.5 to 3.5 mm in thickness, also known as Futo-mozuku. It is rich in fucoidan, a slimy component, and its characteristic feature is its crunchy texture. In 1977, Okinawa succeeded in the first harvest of farmed mozuku and has continued to refine its technology. It is surprising that Okinawa now accounts for over 99% of the national production. Please enjoy this blessing of the sea, which is delicious not only as a vinegared dish but also in soups and tempura.
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