【Reading】うみぶどう

【English Name】Sea Grapes

Umi-budo (sea grapes) is, properly speaking, a green alga called kubire-zuta, classified in the genus Caulerpa of the family Caulerpaceae. Because the small spherical leaflets lined up along the stem evoke a bunch of grapes, it is affectionately known by this common name. In English it is called "sea grapes" as well as "green caviar."

Its native range spreads across the tropical and subtropical waters of the Indo-Pacific, and in Japan, Okinawa Prefecture is the main production area. Around 1994, when the Onna Village Fisheries Cooperative introduced a land-based aquaculture method, production grew greatly, and it is now cultivated throughout the prefecture.

The optimal growth temperature is said to be around 24°C, and the season falls in spring and autumn, when water temperatures are stable. Quality tends to decline in summer due to high heat and in winter due to low temperatures. It is basically eaten raw, with ponzu or sanbaizu (three-flavor vinegar) being the standard accompaniment. The key point is to add the seasoning just before eating; soaking it for long causes the beads to shrivel due to osmotic pressure. In sushi it is sometimes used as a gunkan-maki topping, and the popping, crunchy texture that bursts in the mouth is its hallmark.