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 mitsuwa.com, 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
- 1⁄4 medium Chinese yam, peeled and finely grated
- 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.