It is a slimy seaweed that is found in Okinawa.
The slimy enzyme from the mozuku is what the Japanese call "nebaneba" (nay-bah-nay-bah) and is what they believe helps them persevere the heat of summer.
I can't remember when I first tried it, but think it was probably when we first visited Okinawa (pre-blog).
I like it because it is usually served in a sweet-vinegary sauce which is called mozuku-su.
I was at the market the other day and wanted to buy the pre-made type of mozuku-su, but of course, there was artificial sweeteners in it, so I decided to try my hand at doing it myself.
It was so easy.
Make the sauce.
Sanbaizu : makes about 1/2 cup
3 tablespoons shoyu (soy sauce)
3 tablespoons vinegar
3 tablespoons mirin
Heat to burn off alcohol of mirin and cool.
Add to shoyu & vinegar.
Drain mozuku well and add 3 tablespoons of sanbaizu to it.
Enjoy!
NOTES: Mozuku-su can be served with okra, cucumber and other summer veggies. I've also had it fried as tempura too.
I'm glad I did this myself. It is super easy and I know what it is in it.
Today is Tanabata, but it looks like we may get more rain, so we probably won't be able to see the stars tonight.
Have a nice weekend.
Hmmm . . . I've never tried it before.
ReplyDeleteThe Missus likes this stuff Kat......it's ok with me; but even more like hanabuddah....
ReplyDeleteMy hair stylist told me about this years ago and how healthy it was. She recommended the shiso flavored mozuku. I tried it a few times, and sometimes got it as a side dish in restaurants, but was not crazy about it. It is vinegary.
ReplyDeleteYou mentioned that you tried it with other vegetables, you mean with just the sauce you prepared or did you mix the other veggies together with the seaweed? And what did you mean you tried it as tempura? The prepared mozuku is so wet and slimy, can't imagine tempura!
I want to try it again.
v
they often serve this with kaiseki meals Jalna.
ReplyDeleteeep hanabata Kirk!
V, after you put the mozuku into the vinegary sauce, when you serve you top with other veggies like sliced cucumber or okra. In Okinawa, we often had it as tempura, dunno how they did it but it is delicious, I think if you visit a Okinawan restaurant, they may have it on the menu.
Take care everyone.
Kat
never heard but certainly interesting to learn about--and we might get some rain too (we need it!)
ReplyDeletehope you guys got some rain Rowena!
ReplyDeleteTake care!
Kat