Mozuku

Cladosiphon okamuranus

seaweed

A stringy, slippery brown seaweed from Okinawa, eaten in vinegar, in soup or as tempura. It provides fucoidan, fucoxanthin and iodine.

Origin

Okinawa (Japan)

Season (United States)

April to June

Preparation

Sold salted, it is rinsed several times in cold water, drained and eaten raw, dressed with vinegar (mozuku-su), or added at the end to a miso soup.

Molecules

Seaweed polysaccharides · Fucoxanthin · Iodine

Did you know?

It grows naturally in Okinawa and is a major source of fucoidan; researchers at the Okinawa Institute of Science and Technology have decoded its genome.