Seagrapes or Umibudo seaweed from Okinawa

The umibudo quality we selected is very appreciated in the producing Prefecture of Okinawa.
The seagrape is preserved in deep sea water, to keep all its freshness and stability.

Our perfect combination : we suggest to drain it in a sieve, and immediately soak it in a clear and almost frozen water.
If it tastes too salty, plunge once again 4 minutes in clear water.
Strain and savour right away.
The grapes crack under your teeth and fi ll your mouth with a delicate iodized flavor.

Our secret : serve with a ponzu seasoning or kanisu condiment or sunomono vinegar…