ABOUT MOZUKU
HamahigaAbout mozuku
HAMAHIGA-MOZUKU
About Hamahiga Mozuku
What is Hamahiga Mozuku?
Hamahiga Mozuku is cultivated and harvested around Hamahiga Island, Uruma City, Okinawa Prefecture by Kaito of Majimuji Foods.
We want many people to enjoy delicious and nutritious mozuku.
With that in mind, we at Majimuji Foods deliver mozuku directly to our customers.
Gift of God's Island
Like a cradle Hamahiga mozuku grows in calm seas.
We call the place where mozuku is cultivated "mozuku field".
Seeds of mozuku grow into seedlings, and they are moved between fields as they ripen.
Did you know? The texture of mozuku varies depending on the harvest time.
I think that customers have different preferences, such as "I like mozuku with a lot of sliminess" and "I like mozuku with less sliminess". In fact, mozuku has a different texture depending on when it is harvested.
Early picking, maturity, and full maturity each have their own characteristics of mozuku. Majimuji Foods offers products with different harvest times according to customer preferences. Please choose mozuku according to the dish.
- Types of mozuku -
Rare! Washed early picking mozuku
The sticky texture is addictive
Early-picked mozuku has a strong sliminess and a high moisture content, making it thick. It goes very well with miso soup.
They are extremely rare and rarely appear on the market. Recommended for those who like arranged dishes.
slip
chewy
water
saltiness
★★★
★☆☆
★★★
☆☆☆
Washed mature mozuku
Enjoy both sliminess and texture
Mature mozuku is between early-picked and fully-ripened mozuku.It goes well with vinegared dishes and tempura. Mozuku is easy to eat for small children and seniors.
slip
chewy
water
saltiness
★★☆
★★☆
★★☆
☆☆☆
Washed ripe mozuku
Presence to enjoy crunchy touch
Ripe mozuku is characterized by its crunchy texture. It goes well with vinegared dishes and tempura. It is also recommended to use it as a substitute for somen or ramen noodles.
slip
chewy
water
saltiness
★☆☆
★★★
★☆☆
☆☆☆
Washed salted mozuku
Mozuku pickled in salt from the Takaesu Salt Factory on Hamahiga Island
The beautiful sea of Hamahiga Island is rich in minerals.
The salt made with the old-fashioned method is kind to the body. generally, Salted mozuku is basically washed, but Majimuji Foods adjusts the salt concentration so that it can be eaten without washing. You can choose early pick, maturity and full ripeness from salinity levels of 3.5%, 5% and 10%.
- Comparison table -
Ten%
Umeboshi
=
- Mozuku texture chart -
At Majimuji Foods, we would like you to choose mozuku like wine, according to your taste and occasion.
With this in mind, we have set four unique indicators to express the characteristics of mozuku.
Four indicators "slippery", "crispy", "moisture content" and "salinity"
Early picking mozuku
Washed mozuku
chewy
Slip
water
salt
Salted Mozuku (10%)
chewy
Slip
water
salt
Washed ripe mozuku
Presence to enjoy crunchy touch
Ripe mozuku is characterized by its crunchy texture. It goes well with vinegared dishes and tempura. It is also recommended to use it as a substitute for somen or ramen noodles.
slip
chewy
water
saltiness
★☆☆
★★★
★☆☆
☆☆☆
- 高江洲製塩所について -
洗い塩蔵もずくは、浜比嘉島の塩、高江洲製塩所の塩を使用！
- 製塩方法 -
- 工程 -
- Flow of mozuku harvesting -
1. Seeding
It will be taken out of the cage in about two weeks around October.
2.Move to intermediate nursery
Move the net to a nursery bed where the tide is slow and let it settle.About 2 to 3 weeks.
3. Move to mozuku field
Bring a net to the mozuku field and let the mozuku grow.
4.Harvest
Harvest time is from March to the end of June.