Okinawa Cuisine Small Classroom👩🏻‍🍳Okinawa Water Cloud Chapter①

Mizukuma is a type of seaweed with a unique slimy texture. It is characterized by its high content of fucoidan and low calorie content. Its distinctive sliminess comes from fucoidan, a component that protects the stomach. Okinawan Mizukuma is thicker and has a better texture, making it very popular in Japan. Locally grown Okinawan Mizukuma can be eaten directly or used in various dishes. It has a refreshing flavor and can be paired with a variety of cooking methods.

This time, we'll introduce a few beginner-friendly recipes, suitable as appetizers or side dishes.

Okinawa Mizuku Vinegar

Material:

• Water Cloud 100g
• Cucumber (appropriate amount)
• 4 tablespoons of vinegar
• 4 tablespoons of soy sauce
• 2 tablespoons of brown sugar
• 1/3 teaspoon salt

step:

1. Mix vinegar, soy sauce, brown sugar and salt to make three-cup vinegar.
2. Add the water chestnuts and shredded cucumber.

Okinawa Mizukumi Salad

Material:

• Water Cloud 100g
• Half a cucumber
• 2 baby tomatoes
• Water cloud vinegar (appropriate amount)

step:

1. Cut the water cloud into 3-centimeter lengths.
2. Shred the cucumber and mix it with water.
3. Add the vinegar and stir, then add the cherry tomatoes. Done!

Okinawa Suyun Lemon Cup

Material:

• 3 lemons
• Water Cloud 100g
• 3 tablespoons of vinegar
• 2 tablespoons of sugar
• 1.5 tablespoons of soy sauce

step:

1. Mix vinegar, sugar and soy sauce together to make a sauce and set aside.
2. Place the water cloud into the hollowed-out lemon, and finally drizzle with the sauce.

Vinegar-soaked Okinawa water cloud and bitter melon

Material:

• Okinawa Mizuki 50g
• 1/3 of an Okinawan bitter melon
• Salt as needed
• 1/4 red bell pepper
• 1/5 of an Okinawa radish
• 2 tablespoons of olive oil
• 3 tablespoons of vinegar
• 1/2 teaspoon of sugar
• Salt and pepper to taste
• 2cm of white scallion

step:

1. Rinse the Okinawa water lily with water, then quickly boil it in boiling water, let it cool, and cut it into large pieces.
2. Remove the seeds and pith from the bitter melon, then slice it thinly. Gently rub the bitter melon with salt for about 10 minutes. Remove the excess water from the bitter melon and set aside.
3. Roast the red bell peppers in the oven until the skin turns black, then immediately put them in ice water to peel them, and then cut them into bite-sized pieces.
4. Peel the Okinawa radish, slice it diagonally into thin slices about 5mm thick, and grill it in the oven until it becomes soft.
5. Mix olive oil, vinegar, sugar, salt, and pepper together, then add all the ingredients from the previous steps and freeze in the refrigerator.
6. After placing ⑤ on a plate, top with shredded white scallions.