Sea grapes have become a popular aquatic algae food in recent years, and it took only a few years from discovery to becoming a food on people’s tables. Because of their unique texture and taste, many people have fallen in love with this ingredient. Since the texture of sea grapes is weak, attention to detail is required when cooking. Let’s take a look at how to soak and cook sea grapes below?

Sea grapes have the characteristics of resisting bacteria and fungi and are often used to treat hypertension and rheumatism. They are also a high economic crop, known as the ‘green caviar’, and caviar is被誉为 the super beauty magician. The fruit can be used to make juice or eaten directly, and the extracts can be used for beauty purposes with excellent effects.

Sea grapes are a special product of Okinawa and a must-try food when visiting Okinawa. They contain mineral elements and have the effects of beauty and health. Sea grapes are a high economic crop, known as the ‘green caviar’. They can be used for cold dishes with a unique taste and are definitely a special dish! You can find them in almost every restaurant in Okinawa.

Ingredients: sea grapes, soy sauce, wasabi paste, sesame oil, vinegar.

Method:

1. Wash the sea grapes and dry them with water.

2. Mix the sauce together;

3. Pour the prepared sauce over the sea grapes and they are ready to eat.

In Okinawa, locals clean the sea grapes and put them in a bowl with soft tofu, adding a sauce made from kombu broth. It’s a very refreshing cold dish. Alternatively, it can also be a great side dish for sashimi platters. Although sea grapes belong to the same seaweed category as kelp, the mainstream method on the market is to eat them cold. This is because the characteristics of sea grapes determine that heating them in a pot will worsen their texture.

In Japan, there are still delicious dishes made with warm sea grapes. After boiling udon noodles, add chlorella, wakame, and broth, and then garnish with sea grapes.