Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, mozuku seaweed vinegar. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Mozuku Seaweed Vinegar is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Mozuku Seaweed Vinegar is something which I’ve loved my whole life. They’re nice and they look fantastic.
Mozuku is a kind of edible seaweed like nori which looks like a lot of brown slimy threads. It is considered a Japanese delicacy, especially when seasoned with vinegar. This mozuku seaweed salad slightly differs from the traditional sunomono salad primarily because the vinegar dressing is included with the mozuku seaweed.
To get started with this recipe, we have to first prepare a few components. You can cook mozuku seaweed vinegar using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Mozuku Seaweed Vinegar:
- Make ready 100 g mozuku (soaked in water for 30 mins. Renw the water 2~3 times)
- Get 1/2 cucumber (sliced thinly)
- Get ginger, shredded (as much as you want)
- Make ready SANBAIZU: (mixture of vinegar, soy sauce and sugar or mirin)
- Get * 100 ml vinegar
- Prepare * 35 ml soy sauce
- Prepare * 55 g sugar
- Prepare 1 pinch salt
The processed mozuku sold in stores looks similar to mekabu, and many people may find it difficult to tell which is which. However, while mekabu is a particular part of the wakame plant, mozuku is a completely different variety of seaweed. ・Mozuku dumplings ・Chicken rice with mozuku ・Chilled mozuku soup ・Miso soup with mozuku seaweed and clams ・Chawanmushi (savory steamed egg custard) with mozuku sauce ・Mabo Tofu with Mozuku Seaweed ・Mozuku and Pork Meatball Soup ・Mozuku Seaweed Lemon Cup ・Mozuku Seaweed Pancake ・Mozuku Zaru soba ・ How to Enjoy Mozuku Seaweed. Mozuku can be consumed raw and cooked. In mainland Japan, the most common way to eat mozuku seaweed is from the packages that have been dressed with vinegar seasoning as a side dish with rice.
Instructions to make Mozuku Seaweed Vinegar:
- Mix sanbaizu and salt well. Dissolve sugar and salt in the bowl.
- Add mozuku and stir well, leave for 10~15 mins in a fridge.
- Place mozuku, sliced cucumber on a serving plate and pour sanbaizu over. Topped with shredded ginger.
However, the seaweed is a lot more versatile than that. Mozuku (Cladosiphon okamuranus tokida) seaweed is harvested and dried in a hygienic and responsible manner in Okinawa, Japan. PLease copy above 'Product name' and click 'Contact us' below. Mozuku contains very high levels of fucoidan, a sulphated polysaccharide that is present mainly in brown seaweed. This molecule was found to be extremely good at suppressing tumors in laboratory testing.
So that’s going to wrap this up with this special food mozuku seaweed vinegar recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
