When you think of edible seaweed, you might think of the nori that is used to hold together much of the sushi at our Japanese restaurant in Seattle. This is an important vegetable to the Japanese, and very prominent in their culinary practices. However, it is not the only seaweed that they commonly eat.
Mozuku is another example of edible Japanese seaweed, native to the southernmost parts of Okinawa. It is often eaten in rice vinegar as a starter plate or a palate cleanser. Like other forms of edible seaweed, it is rich in valuable nutrients that serve to boost your immune system, rebuild your body, and guard against cancer. Try some mozuku for yourself at I Love Sushi!