Mozuku Seaweed & Cucumber. Could it be a key element of the islanders' longevity? The scientific evidence certainly suggests so. The main use of mozuku is as food, and as a source of one type of sulfated polysaccharide called Fucoidan, which is used as a cancer treatment aid and health supplement.
Mozuku is a type of seaweed characterized by its unique viscous texture the presence of fucoidan, which is gentle to the stomach. Characterized by its thickness pleasing texture, Okinawan mozuku (a type of stringy seaweed) is widely popular in mainland Japan. While Okinawan mozuku is cooked in various ways, it can also be enjoyed raw. You can cook Mozuku Seaweed & Cucumber using 5 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Mozuku Seaweed & Cucumber
- You need 160 grams of Mozuku seaweed ( in vinegar).
- Prepare 1 of Cucumber.
- You need 1 of Ginger juice.
- Prepare 1 of Salt.
- Prepare 1 of Soy sauce.
Mozuku is a type of edible seaweed. In Aomori, mozuku typically refers to ishi-mozuku (Sphaerotrichia divaricata) belonging to the family Chordariaceae. Unlike farmed okinawa-mozuku, another type of mozuku, ishi-mozuku in Aomori are all natural, with great viscosity and a unique crunchiness. Mozuku an edible seaweed food from Japan made famous through the Okinawan Diet is an amazingly low calorie food that doesn't lose in nutritional value great to eat if all you want is to lose weight.
Mozuku Seaweed & Cucumber instructions
- Slice the cucumber into small strips and rub them with salt. When the cucumber strips have wilted, drain the cucumber..
- Mix the flavoured mozuku seaweed with the cucumber and add the ginger juice. Adjust the taste to your liking with soy sauce..
Mozuku Seaweed A seaweed of the family Spermatochnaceae, Mozuku is taken for food in Japan. The seaweed has a brown color in the sea, but when it is boiled in water, the color turns green. A small family owned business located in the Kingdom of Tonga. We farm, harvest, package and export. Mozuku (Cladosiphon okamuranus tokida) seaweed is harvested and dried in a hygienic and responsible manner in Okinawa, Japan.
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