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.
