In the summer, the heat often decreases your appetite, and makes us feel reluctant to cook. That’s exactly why these recipes come handy. All recipes require no prep and quick and easy. It is truly lifesaver for hot summer.

We introduce SEA VEGETABLE: Mozuku—perfect for your summer table—along with some recommended ways to add twist to it.

｜Here is why we love SEA VEGETABLE: Mozuku

1. Hidden Flavour of Japan's Native Mozuku

Around 99% of the mozuku sold in Japan is Okinawa mozuku. Yet more than 10 species of mozuku grow naturally along Japan's coastline, each with its own unique flavour and texture waiting to be discovered.

These rare native varieties have rarely reached the market. However, they're exceptionally delicious. We invite you to experience the unique character of these carefully cultivated seaweeds.

2. Wonderfully Silky, Suprisingly Satisfying

SEA VEGETABLE: Mozuku is prized for its exceptionally smooth, slippery texture. Unlike typical mozuku, its strands are thick and noodle-like, giving each bite a satisfying chew and making it a truly filling ingredient.

3. Low in Calories, Rich in Fibre, Great for Gut Health 

SEA VEGETABLE: Mozuku contains just 7 kcal per 100g. Most of its nutritional value comes from dietary fibre, which passes through the stomach and small intestine undigested before nourishing the beneficial bacteria in your gut.

In particular, the soluble dietary fibre naturally found in mozuku helps reduce the rise in blood sugar levels after meals.

Reference: Ministry of Health, Labour and Welfare, 糖尿病の食事 [Diet for diabetes]. https://kennet.mhlw.go.jp/information/information/food/e-02-004

｜Recipes Perfect for Summer 

SEA VEGETABLE: Mozuku comes in a 250 g resealable pouch, so you can use only the amount you need and save the rest for later. Simply rinse it briefly with water after taking it out of the package, and it's ready to enjoy, making it an easy, refreshing ingredient for hot summer days.

Combine with salads, chilled noodles, or soups to bring a silky texture and refreshing bite that brightens summer dishes.

Here are 4 easy recipes to help you enjoy SEA VEGETABLE: Mozuku all summer long.

■【Mozuku × Dashi Broth】SEA VEGETABLE: Mozuku and Dashi Broth 

Taste the flavour of Mozuku in a simple way.
Ingredients (1 serving):

• SEA VEGETABLE: Mozuku: 50g
• Mentsuyu (no dilution with water needed): 2 tbsp
• Shiso leaves, toasted white sesame seeds, chopped green onions, or other toppings: to taste

How to:

1. Rinse the SEA VEGETABLE: Mozuku in ice water to chill.
2. Place the mozuku and mentsuyu in a small serving bowl, then garnish with shiso leaves, toasted white sesame seeds, or chopped green onions to serve.

■【Mozuku×Plum】SEA VEGETABLE: Mozuku and Plum Udon

Mozuku and tangy flavours are the Classic combination and make this recipe a perfect match for refreshing summer noodles.

Ingredients (1 serving):

• SEA VEGETABLE: Mozuku: 1/3 - ½ bag (80g-)
• Frozen Udon: 1 pack (thin udon recommended)
• Salted Plum:  1 large (in this recipe, we used Karikari-ume (Crunchy pickled plum), but you could use a normal salted plum.
  
• Mentsuyu (2× concentrated):  2 tbsp
  

How to:

1. Cook the frozen udon according to the package instructions.
2. Finely chop the crunchy pickled plum.
3. Rinse the cooked udon and SEA VEGETABLE: Mozuku in ice water to chill.
4. Combine the udon, mozuku, chopped pickled plum, and mentsuyu in a bowl, then toss gently to serve.
   

■【Mozuku × Shiso】Somen Noodle Featuring Mozuku 

Since the mozuku is satisfying and filling, just 50g of somen is enough. For an even lighter meal, you can skip the somen and enjoy the mozuku on its own.

Ingredients (1 serving)

• SEA VEGETABLE: Mozuku: 1/2 bag
• Somen noodle: 1 bundle (50g)

Soup

• Mentsuyu (Japanese noodle soup base): 1 tbsp
• Chicken stock powder: ½ tbsp
• Black vinegar (adjust to taste): ½ tbsp
• Water: 100 mL
• Ice cubes: 6–8 (to chill the soup)

Toppings

• Shiso leaves, thinly sliced: 3 leaves
• Boiled egg: ½
• Kimchi: to taste
• Toasted white sesame seeds: to taste

How to: 

1. Bring a pot of water to a boil and cook the somen according to the package instructions.
   
2. In a microwave-safe bowl, combine the soup ingredients and microwave for 30 seconds.
   
3. Stir until the chicken stock powder has dissolved, then add the water and ice cubes to chill the soup.
   
4. Rinse the mozuku and cooked somen in ice water to cool them.
   
5. Pour the soup into a serving bowl, add the somen and mozuku, then finish with your favourite toppings.
   

■【Mozuku × Egg】SEA VEGETABLE: Mozuku and Soft-boiled Egg on Rice 

The silky texture of the Mozuku pairs perfectly with the creamy softness of the Soft-boiled Egg. This dish highlights the mozuku's pleasantly springy texture and natural richness.

Ingredients (1 serving)

• Rice: 150g
• SEA VEGETABLE: Mozuku: 80g（⅓bag）
• Soft Boiled Egg: 1 (50g)
• Sesame oil: tsp 1/2 (2g)
• Soy sauce (or Mentsuyu): To taste
• Scallion (small green onion or chives): To taste 

How to

1. Warm the cooked rice.
2. Rinse the mozuku in ice water, then cut it into bite-sized pieces.
3. Place the rice, mozuku, and onsen egg in a bowl, then drizzle with
4. Sesame oil and top with chopped scallion (or small green onion, chives). Season with soy sauce or mentsuyu to taste before serving.
   

You'll find yourself reaching for another bite thanks to the Mozuku's pleasantly springy texture and silky smoothness. Enjoy the pure, natural flavor of the mozuku itself. If you'd like to try SEA VEGETABLE: Mozuku, view the product from here.