Sea Grapes (Umi Budō)

Caulerpa lentillifera | ウミブドウ

Botanical Description
A type of edible green algae known for its tiny, bead-like clusters that resemble grapes. Found in the warm, shallow coastal waters of Okinawa and other parts of the Indo-Pacific.

Parts Used
Entire algae (fresh or lightly processed)

Energetics
Taste: Salty, crisp, cooling
Temperature: Cooling
Affinity: Skin, blood, lymph, thyroid

Actions
Mineral-rich, cooling, antioxidant, hydrating, mildly detoxifying

Traditional Uses
Consumed raw in salads or dipped in soy-based sauces. Celebrated for its refreshing taste and longevity-supporting minerals.

Modern Applications
Used to support hydration, skin clarity, and mineral replenishment. Contains omega-3 fatty acids and iodine for thyroid support.

Contraindications
Generally safe. Those with thyroid sensitivity should consume in moderation due to iodine content.

Preparation Methods
Eaten fresh, lightly rinsed and served raw, or included in salads and sushi dishes.

Dose
Food: 1–2 tablespoons fresh daily Caulerpa lentillifera | Sea Grapes