Recipe: Mozuku in Vinegar

Recipe: Mozuku in Vinegar


This refreshing side dish is quintessentially Okinawan and a nutritious gift from the sea.

Servings: 2-3


  • 100g mozuku (roughly 2.5g of Dried Mozuku reconstituted in water and drained) 
  • 1 piece ginger (~10g)

Sanbaizu sauce:

  • 1 tbsp vinegar
  • ½ tbsp soy sauce*
  • ½ tbsp sugar


  1. Soak the Dried Mozuku in water to reconstitute then drain. 
  2. Julienne a few slices from the ginger to use as a garnish at the end. Grate the remaining. 
  3. Combine all the ingredients for the sanbaizu sauce in a small bowl. Add the grated ginger. 
  4. Split the mozuku in 2-3 bowls and pour the sanbaizu on top in equal portions. Top with the sliced ginger and serve.

*Available in our Creative Beginnings: Redefining “Wa” Care Package

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