Marinated Mozuku Seaweed with Cucumber
Justin Walker

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.

Featured in: Why the Food in Okinawa’s Not Like Anything in the Rest of Japan

Yield: serves 8
Time: 15 minutes


  • 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


  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.