Traditional Okinawan Umibudo (Sea Grapes) Recipe: A Taste of The Sea

Ingredients

  • 1 fresh bunch of umibudo (sea grapes/seaweed)
  • 2 tablespoons of soy sauce
  • 1 tablespoon of mirin
  • 1 tablespoon of rice vinegar
  • 1 teaspoon of sesame oil
  • 1 teaspoon of sugar
  • 1/2 teaspoon of grated ginger
  • Sesame seeds for garnish (optional)

Steps and instructions

  1. Rinse the umibudo under cold water to remove any salt.
  2. Soak the umibudo in a bowl of cold water for about 5 minutes.
  3. While the umibudo is soaking, prepare the dressing. Combine soy sauce, mirin, rice vinegar, sesame oil, sugar, and grated ginger in a bowl. Stir until sugar has dissolved.
  4. Drain the umibudo and pat dry with a paper towel.
  5. Mix the umibudo with the dressing until well coated.
  6. Plate the umibudo and garnish with sesame seeds if desired.
  7. Serve chilled or at room temperature.

Tools for making

  • Bowl - A bowl will be needed to soak the umibudo and mix the dressing.
  • Paper towel - Paper towels are useful for patting dry the umibudo after soaking.
  • Whisk - A whisk can be used to stir and combine the dressing ingredients.
  • Serving plate - A serving plate will be needed to present the prepared umibudo.

Recipe variations

  • Add diced cucumber or cherry tomatoes for a refreshing twist.
  • Sprinkle some chili flakes or drizzle with chili oil for a spicy kick.
  • Replace soy sauce with tamari for a gluten-free version.
  • Experiment with different types of vinegar such as apple cider vinegar or balsamic vinegar.
  • Add some sliced green onions or cilantro for extra flavor.
  • For a citrusy taste, squeeze some lemon or lime juice over the umibudo.
  • Combine umibudo with other seaweeds like wakame or kombu for a mixed seaweed salad.
  • Add a splash of toasted sesame oil for a nuttier flavor.

Recipe overview

Umibudo, also known as sea grapes or green caviar, is a unique seaweed delicacy enjoyed in Okinawa, Japan. As the name suggests, sea grapes resemble tiny clusters of green grapes with a slightly salty taste and a unique popping texture when eaten. This recipe will guide you on how to serve umibudo as a cold salad, where the natural briny flavor of the sea grapes is enhanced by a dressing of soy sauce, mirin, rice vinegar, sesame oil, and a hint of ginger. This light, healthy, and easy-to-prepare dish can be enjoyed as a standalone meal or as a side dish. So, get ready to delight your taste buds with this exciting Okinawan specialty.

Common questions

  1. Can I use dried seaweed instead of fresh umibudo? No, for the best results, it is recommended to use fresh umibudo (sea grapes/seaweed) for this recipe. Dried seaweed will have a different texture and taste.
  2. Where can I find umibudo? Umibudo can be found in some Asian grocery stores or specialty seafood markets. You may also be able to find it online or at local fish markets.
  3. Can I substitute the soy sauce with a gluten-free alternative? Yes, you can use a gluten-free soy sauce or tamari as a substitute if you have dietary restrictions or preferences.
  4. Is it necessary to soak the umibudo? Yes, soaking the umibudo in cold water helps to remove excess salt and rehydrate the seaweed before mixing with the dressing.
  5. Can I adjust the amount of dressing ingredients to suit my taste? Absolutely! Feel free to adjust the amounts of soy sauce, mirin, rice vinegar, sesame oil, sugar, and grated ginger according to your personal preference.
  6. How long can I store the prepared umibudo? It is best to consume the umibudo within 1-2 days of preparation. Store it in an airtight container in the refrigerator to maintain freshness.

Serving dishes and utensils

  • Bowl - A bowl is needed to soak the umibudo and mix it with the dressing.
  • Paper towel - Use a paper towel to pat dry the umibudo after soaking.
  • Spoon - A spoon can be used to stir the dressing ingredients together.
  • Plate - The umibudo can be plated and served on a plate.

Origin stories

Umibudo, also known as sea grapes or green caviar, is a type of seaweed that is native to the Okinawan islands of Japan. The local people have a saying, “Nuchi Gusui”, which translates to "life medicine". This phrase reflects the Okinawan belief in the healing properties of the food they consume, and umibudo is no exception. This unique seaweed not only possesses an enticingly fresh, oceanic flavor profile, but it is also packed with beneficial nutrients. It is rich in minerals like magnesium, calcium, and iron, as well as vitamins A and C. The Okinawans attribute their famously long lifespans in part to their diet, which prominently features superfoods like umibudo. So, as you savor the pop and crunch of these "sea grapes", remember that you are partaking in a timeless tradition of the Okinawan islands, enjoying food that nourishes not just the body, but the soul.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.