Mozuku Seaweed: The Secret Ingredient of the World’s Longest-Living People

Unique to the warm waters off the coast of the Okinawa region, mozuku is a regional variety of seaweed that has been farmed on an industrial scale for over 35 years. Okinawan mozuku grows on coral reefs and is nicknamed a “sea cloud” because of its slow, wavering movement on the sea. Recent advancements in aquaculture have made large-scale cultivation of the plant possible, bringing it to more dining tables than ever before. Mozuku seaweed is so important in Okinawan culture that the 3rd Sunday in April is designated as “Mozuku Day” to commemorate the beginning of the annual harvest, which continues through June.

Several types of seaweed have been eaten in Japan since ancient times. Wakame is the most common, but mozuku seaweed is said to be the most delicious. Compared to other types of seaweed which are greenish in color, mozuku seaweed is more brown in hue. Mozuku is the only type of seaweed that contains fucoidan, a complex molecule that provides many health benefits, perhaps contributing to the longevity of Okinawan residents. Some of these benefits include antioxidant, anti-tumor, and anti-inflammatory effects. The seaweed is also a good source of fiber and contains many vitamins, minerals, and amino acids.

Mozuku is typically eaten raw for maximum health benefit, and is often dressed with sweet vinegar or paired with other gut-healthy ingredients like natto (fermented soybeans). It is also eaten deep-fried (as tempura), as well as in salads, stir-fries, omelets, and soups. Dried packaged mozuku is sold in stores across Japan and can also be purchased on Amazon. Once prepared, it features a unique texture that is slimy, flexible, and easy to slurp down. Recently, seaweed smoothies have also become popular as a new health trend. No matter which form of mozuku seaweed you try, it's sure to be nutrient-packed!

About the author: 

Jessica Craven

Jessica Craven is a writer, artist, and designer passionate about introducing aspects of Japanese culture to English-speaking audiences. Previously, she studied Japanese traditional art forms and Japanese art history at Akita International University, worked in art museums and galleries in the United States, and returned to Japan to work in Saitama for five years on the JET Program. She is fascinated by how traditional Japanese art forms, like tea ceremony, are also closely related to philosophy and health. She currently lives in Tokyo, where she is continuing her writing career.