Seafood
Mozuku seaweed
モズク もずく mozuku
Also known asmozuku
At its best in Apr, May, Jun
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Mozuku-su (seaweed in sweet vinegar)
The classic. Dressed with sweetened vinegar.
Tempura
Fried as a fritter; the texture changes completely.
Miso soup
Added at the very end.
Soup
Good in a Chinese-style egg drop soup.
How to choose
Evenly thick strands with a slippery coating and deep colour.
Storage
Rinse the salt from salted mozuku first. Keeps two to three days refrigerated, and freezes.
Main areas
Good to know
Almost all mozuku sold in Japan comes from Okinawa. Okinawan mozuku is the thick-stranded type with a firm bite.
