Mozuku is a type of seaweed that grows only in shallow clean tropical water. There are many different types of mozuku, but the two main ones on the market are Okinawa mozuku (thick mozuku) and Mozuku (thin Mozuku). Over 90% of the mozuku distributed in Japan is the Okinawa mozuku. It has a nice little crunch when chewed. Mozuku is most commonly served in a vinegar-soy sauce dressing; if not seasoned, it can also be made into tempura or used in varieties of recipes.
The plant is slightly mucilaginous because of the polysaccharides on the surface. Besides Vitamins C and K, amino acids and carotenoids, mozuku is rich in fucoidan, a type of polysaccharide found mainly in various species of brown seaweed such as konbu, limu, wakame, mozuku and hijiki. A study released in 2005 by Japanese researchers has indicated the fucoidan can induce apoptosis in human lymphoma cell lines, which leads to the death of the cancer cells. Insufficient amount of apoptosis results in uncontrolled cell proliferation such as cancer.
Okinawa Mozuku are for sale and comes in either 250 gram packages or 10 kilo gram cans. For more information about purchasing this product, please contact us. The serving ideas you see below are just a few examples of how Mozuku can be incorporated in your dish. Creativity and imagination are key to an unique and delicious dish.