Mozuka seaweed is one of those seaweeds that deserves to be better known. It is known by its scientific name ofÂ Cladosiphon okamuranus and is naturally found in Okinawa, Japan. Most mozuku is now farmed by locals, and sold to processing factories.Â
Mozuku is often used in place of nori to wrap sushi rolls but it is also used in soups, salads and in other appetizers.
Boosts the Immune System
Mozuku along with other seaweeds is rich in fucoidan, a nutraceutical which is a sulphated polysaccharide that is associated with improved immune function. Fucoidan is also associated with prevention and even reversal of Irritable Bowel Syndrome (IBS), improving physical performance in sports and even has possible anti-cancer properties.
Koki Nishitsuji at the Marine Genomics Unit in the Okinawa Institute of Science and Technology Graduate University (OIST) estimated that 20,000 tons of mozuku normally produced for Japan alone is produced in and around the island of Okinawa. One interesting feature of the seaweed is that some variants of this seaweed may be more resistant to climate change than other types. The implication was that this particular seaweed might be preserved for posterity.
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