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.
2 slice a cucumber and mix with 1tsp of salt, leave it for 3-5mins till it gets sweat.
3 wash both the mozuku and the cucumbers with fresh water,squeeze them out.
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.
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.
2 slice a cucumber and mix with 1tsp of salt, leave it for 3-5mins till it gets sweat.
3 wash both the mozuku and the cucumbers with fresh water,squeeze them out.
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.
by kihilala
| 2011-09-04 23:08
| japanese
small tips for your everyday cooking!
by kihilala
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