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Salted Okinawan mozuku seaweed - 250 g - Puchipuchi
Mozuku is a type of brown seaweed native to the Okinawa archipelago, characterised by thin filaments, a soft texture and a natural stickiness. This variety is preserved in salt to maintain its freshness, texture and characteristics for longer. Before consumption, it is therefore necessary to thoroughly remove the salt by soaking and rinsing in water. The product is made from futomozuku, a variety of mozuku with relatively thick and firm filaments.
After desalting, it retains a pleasantly springy texture, described on the packaging by the Japanese terms ‘nurunuru’ and ‘puripuri’, referring respectively to the seaweed’s natural stickiness and firm texture. Salted mozuku can be stored for longer than the fresh variety and must be rinsed before use. Its delicate, sea-like flavour makes it easy to pair with rice vinegar, soya sauce, ponzu, sesame, ginger and vegetables. In Japan, it is mainly eaten as ‘sunomono’ – a fresh side dish dressed with vinegar – but it can also be used in soups, omelettes, tempura and salads.
Produced in Japan.
Salted Okinawan mozuku seaweed - 250 g - Puchipuchi
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€8.38
€33.52 / Kg
PUC-45654090
Mozuku is a type of brown seaweed native to the Okinawa archipelago, characterised by thin filaments, a soft texture and a natural stickiness. This variety is preserved in salt to maintain its freshness, texture and characteristics for longer. Before consumption, it is therefore necessary to thoroughly remove the salt by soaking and rinsing in water. The product is made from futomozuku, a variety of mozuku with relatively thick and firm filaments.
After desalting, it retains a pleasantly springy texture, described on the packaging by the Japanese terms ‘nurunuru’ and ‘puripuri’, referring respectively to the seaweed’s natural stickiness and firm texture. Salted mozuku can be stored for longer than the fresh variety and must be rinsed before use. Its delicate, sea-like flavour makes it easy to pair with rice vinegar, soya sauce, ponzu, sesame, ginger and vegetables. In Japan, it is mainly eaten as ‘sunomono’ – a fresh side dish dressed with vinegar – but it can also be used in soups, omelettes, tempura and salads.
Produced in Japan.
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Do you need larger quantities?
For selected products we can check reserved availability, dedicated reorders or tailored supply options. Send us the quantity you need and we will reply with availability, timing and dedicated conditions.
Request dedicated supply