Vinegary Mozuku Seaweed for Hot Summer Days. A wide variety of seaweed mozuku options are available to you, such as laver, nori. You can also choose from frozen. Delicate Mozuku Seaweed & Cucumber Sunomono.
This fermented strawberry soda is crisp & bubbly, strawberry. • Mozuku (Cladosiphon okamuranus tokida) seaweed is harvested and dried in a hygienic and responsible manner in Okinawa, Japan.
In order to improve the absorption of fucoidan from mozuku it is recommended to put some vinegar in it after soaking it in water.
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You can cook Vinegary Mozuku Seaweed for Hot Summer Days using 4 ingredients and 4 steps. Here is how you cook it.
Ingredients of Vinegary Mozuku Seaweed for Hot Summer Days
- Prepare of Raw mozuku seaweed.
- Prepare of Sweetened vinegar.
- You need of Water.
- Prepare of White sesame seeds.
What other items do customers buy after viewing this item? Mozuku is a unique Okinawan seaweed. Mozuku is a unique Okinawan seaweed. This time, the Okinawa Summer Fair is back for the fourth year running.
Vinegary Mozuku Seaweed for Hot Summer Days instructions
- Put the mozuku into a dish. Add the sweet vinegar and cold water. Mix it up and sprinkle with sesame seeds..
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This vinegary, sweet seaweed salad is a refreshing summer side dish! Miyeok (미역), also known as wakame, is an edible brown sea vegetable that is highly nutritional. Muchim (무침) means mixed with seasonings. Seaweed contains high levels of iodine, calcium, magnesium, iron, protein, fiber, vitamins. Japanese consume seaweeds for both its nutritional properties and culinary values.
