A
Anonymous
Guest
But where seaweed is a big part of the diet. :wink:
It looks like Gracilaria is available to eat (called ogonori), though I won't know if it's available raw and cultivatable until I get there...
I really don't want to use grape Caulerpa (available as ume-budo - lit. sea grapes, particularly for use in Okinawan cuisine), but wonder if one of the other mainstays of Okinawan cuisine might also work. It's called mozuku in Japanese - otherwise known as Cladosiphon okamuranus. It's grown in Okinawa (i.e. grows in sub-tropical waters) and is eaten by fish according to this page. But does anyone have any idea whether it would work or do I have to experiment when I get there? :lol:
It looks like Gracilaria is available to eat (called ogonori), though I won't know if it's available raw and cultivatable until I get there...
I really don't want to use grape Caulerpa (available as ume-budo - lit. sea grapes, particularly for use in Okinawan cuisine), but wonder if one of the other mainstays of Okinawan cuisine might also work. It's called mozuku in Japanese - otherwise known as Cladosiphon okamuranus. It's grown in Okinawa (i.e. grows in sub-tropical waters) and is eaten by fish according to this page. But does anyone have any idea whether it would work or do I have to experiment when I get there? :lol: