UMIBUDŌ - FRESH WILD SEA GRAPES - Caulerpa lentillifera
Seaweed & Nori (海藻・海苔) (Moriya Nori, Wakame, Kombu, etc.)
Leafy Greens, Microgreens & Sprouts (葉物・スプラウト) (Menegi, Mizuna, Pea Shoots, etc.)
Description
海ぶどう UMIBUDŌ - FRESH WILD SEA GRAPES - Caulerpa lentillifera
Location
Okinawa
Size/Weight
100 g Pack
Texture/Flavor Profile
Umibudō, also known as sea grapes, is a unique edible seaweed with a delightful pop when bitten into. Its vibrant green clusters resemble tiny grapes, offering a refreshing brininess that dances on the palate. The flavor is mild and oceanic, making it an excellent addition to salads or as a garnish that enhances the overall dining experience.
Availability/Seasonality
Umibudō is typically at its peak during the warmer months, especially from late spring through summer. While available year-round, the best quality is found when temperatures rise, as the seaweed flourishes in warmer waters, developing a more robust flavor and texture. Off-season specimens may not deliver the same taste experience, making timing crucial for sourcing.
About
Caulerpa lentillifera, or Umibudō, thrives in shallow waters of the Pacific Ocean and is widely enjoyed in Japanese cuisine. It has become increasingly popular for its unique texture and nutritional benefits. Often referred to as “sea grapes,” this seaweed is harvested by hand, ensuring the preservation of its delicate nature and vibrant green color, showcasing its appeal as a gourmet ingredient.
Preparation
Preparation of Umibudō is simple and highlights its fresh flavor. Rinse gently in cold water to remove any debris. Serve raw as a salad ingredient, pairing beautifully with ponzu sauce or sesame dressing. It can also be used as a garnish on sushi, enhancing dishes with its unique texture and oceanic essence. Lightly steaming can also soften its crunch for different culinary applications.
Nutritional Value
Umibudō is rich in vitamins and minerals, offering a low-calorie addition to meals. It's high in dietary fiber and packed with antioxidants, which contribute to overall health. The seaweed is also a source of omega-3 fatty acids, making it a nutritious choice for those seeking a healthy lifestyle. Incorporating Umibudō into dishes can enhance nutritional content without sacrificing flavor.
Selection and Storage
When selecting Umibudō, choose fresh, vibrant green clusters that feel firm and plump. Avoid any with yellowing or wilting, which indicates age. Store the sea grapes in the refrigerator, ideally in a sealed container with some water to maintain freshness. Consume within a few days for the best flavor and texture.
Summary
Umibudō is a unique and refreshing seaweed that elevates any dish with its mild brininess and delightful texture. Best enjoyed during the warmer months, this fresh sea grape is perfect in salads or as a garnish, providing nutritional benefits and an exciting culinary experience. Make it a staple in your seafood offerings for an authentic touch.
Location
Okinawa
Size/Weight
100 g Pack
Texture/Flavor Profile
Umibudō, also known as sea grapes, is a unique edible seaweed with a delightful pop when bitten into. Its vibrant green clusters resemble tiny grapes, offering a refreshing brininess that dances on the palate. The flavor is mild and oceanic, making it an excellent addition to salads or as a garnish that enhances the overall dining experience.
Availability/Seasonality
Umibudō is typically at its peak during the warmer months, especially from late spring through summer. While available year-round, the best quality is found when temperatures rise, as the seaweed flourishes in warmer waters, developing a more robust flavor and texture. Off-season specimens may not deliver the same taste experience, making timing crucial for sourcing.
About
Caulerpa lentillifera, or Umibudō, thrives in shallow waters of the Pacific Ocean and is widely enjoyed in Japanese cuisine. It has become increasingly popular for its unique texture and nutritional benefits. Often referred to as “sea grapes,” this seaweed is harvested by hand, ensuring the preservation of its delicate nature and vibrant green color, showcasing its appeal as a gourmet ingredient.
Preparation
Preparation of Umibudō is simple and highlights its fresh flavor. Rinse gently in cold water to remove any debris. Serve raw as a salad ingredient, pairing beautifully with ponzu sauce or sesame dressing. It can also be used as a garnish on sushi, enhancing dishes with its unique texture and oceanic essence. Lightly steaming can also soften its crunch for different culinary applications.
Nutritional Value
Umibudō is rich in vitamins and minerals, offering a low-calorie addition to meals. It's high in dietary fiber and packed with antioxidants, which contribute to overall health. The seaweed is also a source of omega-3 fatty acids, making it a nutritious choice for those seeking a healthy lifestyle. Incorporating Umibudō into dishes can enhance nutritional content without sacrificing flavor.
Selection and Storage
When selecting Umibudō, choose fresh, vibrant green clusters that feel firm and plump. Avoid any with yellowing or wilting, which indicates age. Store the sea grapes in the refrigerator, ideally in a sealed container with some water to maintain freshness. Consume within a few days for the best flavor and texture.
Summary
Umibudō is a unique and refreshing seaweed that elevates any dish with its mild brininess and delightful texture. Best enjoyed during the warmer months, this fresh sea grape is perfect in salads or as a garnish, providing nutritional benefits and an exciting culinary experience. Make it a staple in your seafood offerings for an authentic touch.