Marinated Mozuku Seaweed with Cucumber

  • Serves

    serves 8

  • Cook

    15 minutes


By Nao Ogura-Gayler

Published on December 21, 2015

In Okinawa, mozuku seaweed is eaten simply dressed with vinegar and soy sauce in this small appetizer. If you can't find fresh mozuku, use 1/4 cup dried mozuku, soak in cold water to cover for 20 minutes, and drain.


  • 8 oz. fresh mozuku seaweed, drained and rinsed
  • 2 tbsp. rice vinegar
  • 2 tbsp. soy sauce
  • 2 tsp. mirin
  • 1 cucumber, peeled and julienned
  • 14 medium Chinese yam, peeled and finely grated


Step 1

In a medium bowl, mix the seaweed with the rice vinegar, soy sauce, and mirin. Divide among 8 small bowls or flat-bottomed spoons, top each with some of the cucumber and a dollop of the yam, and serve immediately.

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