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Co., Ltd. Shima-katsu
45-1 Asahi-machi, Naha City, Okinawa, Japan

Category: Umi-Budo (With dressing)
Raw Materials: umi-Budo (kubire-tsuta), dressing [soy sauce, sugar, vinegar, fermented seasoning, flat lemon juice, salt, dried bonito flakes, saké, spices] (including wheat and soybean in some ingredients)

Seasons All year round, but the peak season is summer

Expiration Date: About four days


On the mainland, we sometimes see Umi-Budo at Okinawan product fairs and the like, but because of its dark green color, it is a very popular product. I've been trying to eat Umi-Budo for a while now, but I'm afraid I've been thinking of a fishy smell, just like wakame or kelp. So, I've never been able to try Umi-Budo eaten raw. But I can't keep running away from it forever, so I decided to give it a try this time. I tried to do it.

By the way, Umi-Budo is a living plant even after picking it, so please don't put it in the refrigerator. They should be stored at room temperature. If you can manage the light and the temperature, it's OK for up to two weeks after collection. Also, if it's getting worse, it can be revived by exposing it to weak light. Hmm, I guess I should eat it as soon as possible.

So, what is it actually? It is a "seaweed". In Okinawa and Kagoshima, it is called "Umi-Budo or green caviar".

Surprisingly, the Umi-Budo had no smell after I rinsed it. If you look closely, you can see even thinner stems coming out of the long stems and round green balls at the end of the stems. Feeling. If you eat it in its stalk without anything on it, it's slightly salty, prickly, and dare I say it. It's a bit like the texture of eating a few roe, if I may say so. And this subtle flavor is a very special taste.

And if you try it with the accompanying dressing, you'll find that it's not too bad for a manzala. I don't have any, but my overall impression is that I feel like I'm taking in the minerals of the sea! Hmm, let's call it a sea salad.

This "Umi-Budo" is something that even Okinawans know about, and even those of us from Okinawa didn't know about it There are many people who say "I don't know what to do". It was only in the Heisei era that Umi-Budo was farmed and sold in the world. After entering.

Umi-Budo is rarely eaten in Okinawa today, even in local tourist restaurants. He said he only sees them. (2015.01)
©Japanese Famous Foods , Update:2020/06/09