Green Caviar - Caulerpa lentillifera - Umibudo - 海ぶどう

Have you ever tried it?

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Japanese Cuisine (Part I)

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Usage


www.tbalgae.comSome of the species of Caulerpa are edible and are traditionally utilized as food in the form of fresh vegetable/ salad. Caulerpa lentillifera (Scientific name of Green Caviar) is one of the favored species due to it's soft and succulent texture. In Thailand, Caulerpa racemosa is common in the Phuket market, where 10-20kg is sold per day, for use in spicy sauces. In Fiji and other Pacific Islands, naturally harvested, is also sold widely in markets, and used as a ‘salad' vegetable. Caulerpa contains calerpin and caulerpicin which functions as mild anaestethics and which therefore has clinical value.
+ Good taste with sea food, Japanese sea food.

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+ Strange senses with soup.
+ Using as a 'salad' vegetable.

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+ Using as spices.
+ To decorate dishes.

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From Wikipedia: Please click here to view some information about Caulerpa.