Characteristics
Mozuku is a type of seaweed that grows in the seas of Okinawa.
Most mozuku consumed in Japan is Okinawan mozuku, which is called “Okinawa mozuku” or “Futo(thick) mozuku.” It is characterized by its thickness, softness, and crispiness, and can be used as an ingredient in a variety of dishes. Its season runs from April to June, but it can be stored in salted water, allowing it to be enjoyed all year round.
Varieties
Okinawan mozuku
Production Times
All-year
| Jan. | Feb. | Mar. | Apr. | May | Jun. | Jul. | Aug. | Sep. | Oct. | Nov. | Dec. |
|---|---|---|---|---|---|---|---|---|---|---|---|
Major production areas
Uruma City, Nanjo City, Kume Island, Yaeyama Islands, Miyako Island, Izena Island, Iheya Island, etc.