mozuku su-もずくの酢の物-

Japanese people do eat seaweeds for everyday life.
i could not realize if i stayed in this country.

MOZAKU-もずく- is one of them.
it's mainly found in Okinawa island in Japan.
"Cladosiphon okamuranus" in English according to wikipedia.

you may heard wakame and cucumber salad in a Japanese restaurant or recipe book.
this is very similar to that.
instead using wakame seaweed,we use MOZUKU.

usually MOZUKU are sold preserved with salt.
1 so at the very begining,
you need to desalt the seaweed with fresh water for few minutes.
d0251646_22385844.jpg


2 slice a cucumber and mix with 1tsp of salt, leave it for 3-5mins till it gets sweat.
d0251646_2244021.jpg


3 wash both the mozuku and the cucumbers with fresh water,squeeze them out.
d0251646_230191.jpg

on the picture, i added ふ -Japanese baked wheat gluten-
which i soaked with water and then squeezed.
it has no taste or flavor,but interesting texture.

4 the easiest way for seasoning,
mix with two part of sushi vinegar and one part of water.
finish with freshly roasted sesame seeds.
d0251646_2372860.jpg

[PR]
by kihilala | 2011-09-04 23:08 | japanese


small tips for your everyday cooking!


by kihilala

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