Mozuku is well-known for its many health benefits. Most notably, it contains anexceptionally high level of fucoidan, an antimicrobial substance that helps to cleanse the intestines and enhance immunity. Studies even suggest that fucoidan has anticoagulant and tumor-suppressant properties, both of which prevent the formation of cancer cells. Moreover, it is high in insoluble dietary fiber, meaning that it will keep you feeling full despite containing only four calories per 100 grams. Additionally, it is rich in antioxidants, magnesium, amino acids, and vitamin K. All these qualities make mozuku a true superfood!
As an ingredient, mozuku has a light taste and stringy, snappy texture. Highly versatile, it can be consumed raw or cooked as well as hot or cold. Traditionally, mozuku is dressed in a simple vinegar-based sauce and served as an appetizer, side dish, or palate cleanser. Another popular preparation is battering and frying mozuku to make tempura.
In our recipe, we go the traditional route and season reconstituted mozuku with a sauce made from grated ginger, vinegar, soy sauce, and sugar. Fragrant and lightly sweet, this recipe is a refreshing way to eat this highly nutritious, quintessentially Okinawan ingredient.
These crispy, gratifying mozuku seaweed fritters are a popular dish found throughout Okinawa and are loved for their savory flavor and hefty crunch. They are easy to make at home and only require a few ingredients.
The secret to the burst of flavor is the soda bushi dashi powder you will mix into the batter. Dashi is the base of many Japanese dishes and will give these mozuku seaweed fritters a distinct Japanese flair. You might be familiar with dashi in broth form because it is often used in soup dishes but dashi powder is incredibly flexible and can be tossed into many meals!
Unlike most mozuku products sold at stores, which are put back in water and seasoned with vinegar, this product is a dried mozuku. This means you can store it for a long period (up to 8 months from the manufacturing date, when dried) and freely use it whenever you want to consume it.
The study, published March 14, 2019 in Scientific Reports, presents the world's first draft genome of ito-mozuku. Just three years ago, the unit released the first draft genome of another local species of edible seaweed, Cladosiphon okamuranus, called Okinawa mozuku. Both seaweed species contain exceptionally high concentrations of fucoidan, a slimy substance thought to stymie the formation of blood clots and cancerous tumors, among other health benefits. The researchers have spotted which genes drive up this fucoidan concentration, a discovery that could have applications in the health food industry.
"My future plan is to establish new methods for cultivation of this species," said Dr. Koki Nishitsuji, first author of the study and a staff scientist in the OIST Marine Genomics Unit, led by Prof. Noriyuki Satoh. Nishitsuji is now working to develop genetic markers to distinguish ito-mozuku from its close cousin.
The Marine Genomics Unit conducted their study with the help of the Onna Fisheries Cooperative, an organization based just around the corner from OIST campus. The group established the "Onna-1" strain of ito-mozuku in 2006 and provided samples for the genome study. The Unit plans to continue sequencing samples from the Cooperative, but someday, they hope to extend their research even further.
Compared to other brown seaweeds, such as kombu (Saccharina japonica) or wakame (Undaria pinnatifida), both ito-mozuku and Okinawa mozuku are incredibly rich sources of fucoidan. The reason why might be coded in their genes.
The researchers found that both mozuku species contain a fused gene that drives their fucoidan production. On their own, the two genes code for two separate enzymes -- proteins that facilitate chemical reactions and ultimately help produce fucoidan. Once fused, the genes can be expressed simulataneously and produce a single enzyme equipped with two functions. Armed with a double-edged enzyme, mozuku likely pumps out fucoidan in a fraction of the time it takes other seaweeds, Nishitsuji said.
The researchers uncovered an additional pair of fused genes in ito-mozuku that they didn't find in Okinawa mozuku. They predict that, when expressed, these genes may boost the number of sulfate groups transferred to fucoidan, a chemical reaction that may be key to the substance's health benefits. The unit plans to put this theory to the test in future studies, as they continue to collect genomic data from brown seaweeds across Okinawa and greater Japan.
Abstract:We performed an oral administration study of fucoidan in 396 Japanese volunteers and investigated significant factors concerning the absorption of fucoidan. Urine samples were collected at 0, 3, 6, and 9 h after ingestion of 3 g of fucoidan. Fucoidan was detected in urine after ingestion in 385 out of 396 subjects. The maximum value (mean standard deviation (SD)) of urinary fucoidan was 332.3 357.6 μg/gCr in subjects living in Okinawa prefecture, compared with 240.1 302.4 μg/gCr in subjects living outside Okinawa. Compared with the estimated urinary excretion of fucoidan by place of residence, those of subjects living in Okinawa prefecture were significantly higher than those living outside Okinawa prefecture (p
Kanehide Bio Co., Ltd provides wide range of fucodian products which includes okinawa fucoidan. The product only carefully selected okinawa-made mozuku is put through our original patented manufacturing process. Shelf life: 3 years after date manufactured, while unopened. Packaging: 20 (twenty). Formhard c...
Kanehide Bio Co., Ltd provides wide range of fucodian products which includes fucoidan extract powder capsules. This product only carefully selected okinawa-made mozuku is put through our original patented manufacturing process. Shelf life: 3 years after date manufactured, while unopened. Packaging: 20 (tw...
Mozuku is brown algae grown in the coastal waters of Okinawa. Although seaweed is a common staple in the Japanese diet, mozuku has special healing properties that set it apart from generic seaweeds. Unlike red and green seaweed, this brown seaweed contains a high concentration of a unique polysaccharide fucoidan that is said to have antitumor, antiviral, anticoagulant, antioxidant, anti-thrombotic, and anti-inflammatory effects. It also contains a plethora of vitamins, minerals, and amino acids, which may explain why nutritional deficiencies tend to be rare on the island.
Unlike the popular dried nori that is enjoyed in sushi or over a bowl of ramen, mozuku is typically consumed raw to preserve its health benefits. Occasionally it is found deep-fried or in soups, but the most iconic preparation is dressed simply with sweet vinegar or soy sauce.
Mozuku is a seaweed which has been eaten for many years. Okinawa is producing more than 90% mozuku distributing in Japan. Mozuku contains Fucoidan, which is used as a cacer treatment or health supplement.This udon doesn't use salt which normally used to make Udon. Instead, it only used Japan made flour and mozuku.
Ingredients: Mozuku Udon: Flour (Japan made), mozuku (Iheya island, Okinawa). Sauce: Organic soy sauce (traditional method), flavour ingredients (konbu, bonito flake, dried shiitake mushroom), sugar, sweet rice wine, salt, wheat fermented liquid seasoning, starch, yeast extract, (includes wheat and soy bean as a part of ingredients)
Mozuku-su products sold in supermarkets are mixtures of mozuku with either sanbaizu (a mixture of roughly equal parts of vinegar, soy sauce and sugar or mirin), tosazu (Tosa vinegar), kurozu (black vinegar), or other vinegar sauces packed in ready-to-eat plastic containers. Like konbu (kelp), wakame seaweed, and other seaweeds, mozuku is also a rich source of dietary fiber. However, mozuku offers an additional health benefit that comes from the substance known to give all seaweeds their distinctive sliminess. What makes mozuku slimy is a water-soluble dietary fiber (polysaccharide) called fucoidan. Mozuku contains more fucoidan than any other seaweed, and in recent years it has drawn attention as a health-promoting food with the power to prevent various diseases. Mozuku also contains ample amounts of fatty acids, carotenoids, amino acids, vitamins, calcium, iron, and other minerals beneficial to our health. What is particularly beneficial about mozuku-su is that it combines all the nutrients of mozuku with the health benefits of vinegar. Vinegar breaks down lactic acid, which is a known cause of fatigue, and promotes the digestion and absorption of food. You can eat mozuku as is, but a little arrangement can transform it into a delicious appetizer that accentuates your meal.
Boil a bundle of somen noodles and rinse in ice water. Mix equal parts of mozuku-su and ready-made somen dipping sauce (undiluted). Place noodles in the sauce mixture. Add shredded nagaimo and chopped Japanese green onion to taste. 350c69d7ab