Umibudo/Sea grapes (Caulerpa lentillifera) is a tropical aquatic vegetable very popular in Japan where it is considered a delicacy – Umibudo. It is highly regarded for its succulent “bunch of grapes” appearance, refreshing taste and pleasing “pop” when you eat it. The “grapes” seem to almost explode in the mouth releasing a unique flavour of the sea.
Umibudo is grown and harvested in mineral rich sea water, drawn at a depth of 612 meters in the ocean near Kume Island. It is then preserved deep-sea water and is shelf stable until you decide to use it.
Part of the profits of the sale of these sea grapes goes back to keep young people employed on Kume Island, Japan and also into the Association for the Protection of the Kumejima Marine Environment. The aim of this association is to protect the firefly and coral populations.
To prepare: Umibudo is served uncooked. Take the umibudo out of the deep sea water and refresh in iced water for two minutes for the berries to firm. The longer you leave in the iced water the less salt it will have.
Serve condiments separately, as if the condiment is poured over umibudo, it will lose the popping texture.
You can create many varieties of dishes with these beautiful sea grapes.
We supply 100g net re-sealable packs with 6 months shelf life. Store in the refrigerator on opening and use when needed. After opening this product will last over one month in the refrigerator.