Mozuku Seaweed

Cladosiphon okamuranus | モズク

Botanical Description
A stringy, dark brown seaweed with a slippery, gelatinous texture. It grows in warm, shallow coastal waters and is a key ingredient in Okinawan cuisine.

Parts Used
Entire seaweed (harvested and eaten fresh or lightly processed)

Energetics
Taste: Salty, slippery
Temperature: Cooling
Affinity: Thyroid, blood, intestines, lymph

Actions
Mineral-rich, demulcent, antioxidant, detoxifying, anticoagulant, immune-supportive

Traditional Uses
Eaten as a side dish or in vinegar dressings (sunomono), often used to cool the body, aid elimination, and support longevity.

Modern Applications
Valued for its high fucoidan content, which supports immune function, reduces inflammation, and may help prevent abnormal cell growth. Promotes gut and skin health.

Contraindications
May interact with blood thinners. Use in moderation with thyroid conditions due to iodine content.

Preparation Methods
Vinegared salads, soups, cold noodle toppings, rehydrated from dried form

Dose
Food: 1–2 tablespoons rehydrated daily Cladosiphon okamuranus | Okinawan Mozuku Seaweed