SEA GRAPES AS A FOOD?

The vegetarian friendly "green caviar"

Caulerpa lentillifera is a plant with multiple names not only because of the difficulty of pronouncing its scientific name.

Various cultures in Japan and Southeast Asia incorporate bubble-fronded algae into their iets. The word umi-budō in Japan refers to "sea grapes." Water grapes are referred to as "green caviar" because the string of shiny pears "pop" when eaten — much like mumming at a roe shore. You could hear the same seaweed in the Philippines called latô or arosep; it's known as latok in Sabah (Malaysia).

The sea grape has a notable nickname as 'long life algae,' where locals eat the balanced welfare and live longer than anyone on earth in the Japanese prefecture of Okinawa. The sea grape has made waves in the world's health-food industry due to increasing awareness of the importance of diets in the lifetime. The low calories, medicinal properties, and nutritional profiles are loved by consumers (and marketers)—rich in minerals and vitamins A and C.

Sea grapes are commonly used in salads, sashimi garnish, and rice bowls and noodles. It has its briny marine scent, mostly fresh with vinegar, combined with soy sauce or vinegar. More of a fan of candy? In Okinawa, you should try umi-budō ice cream — a perfect way to take advantage of the potentially vibrant quality of sea grapes.

Sea grapes are primarily eaten in Japan (Okinawa in particular), Malaysia (Sabah in particular), and in the Philippines. Both the restaurant and market dishes are open. Don't confuse these sea grapes with sea grapes that come from tropical trees (Coccoloba uvifera).

Author: Shobana Manokaran