Mozuku

Mozuku (scientific name: Chordariaceae) is an edible seaweed of Ectocarpales. It lives in a shallow water reef in a temperate to tropical waters in the world. it is brown in water, but turns green when heated. It is a viscous polysaccharide called fucoidan that touches when touching it, and in recent research it is said to have anti-cancer action. Nutritional value is rich in minerals such as calcium and iodine, vitamins, vegetable fiber.
Mozuku in Japan, "Okinawa Mosuku (scientific name: Cladosiphon okamuranus)" of the genus Okinawawa Mozuku which is brown, soft and thick is eaten most.
In addition, one varietal species of Mosuku, the genus Black-tailed in the Genus Pinococcus, is a slender seaweed of about 50 cm in length and about 0.2 cm in thickness acquired in Offshore Offshore of Toyama bay, "Good mozuku (blackfin tuna, black mozuku, scientific name: Sauvageaugloia ikomae)". The standard Japanese name is chromomo, brown in the sea, black when raised from the water. After cooking, cooking methods are used for vinegared sauces, vinegar miso, and miso soup. In addition, there is a thin "Itemozuku (scientific name: Nemacystus decipiens)" in the genus Mozuku Department. How to eat is the same.

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