Mozuku

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Mozuku

Mozuku ( Japanese katakana : モ ズ ク modzuku , Kanji : 水雲 'water cloud' , 海雲 ' sea ​​cloud ' ) is a collective term for various types of Japanese brown algae from the Chordariaceae family that are used as food. These include Ito-Mozuku ( Nemacystus decipiens ), Okinawa-Mozuku ( Cladosiphon okamuranus ), Ishi-Mozuku ( Sphaerotrichia divaricata ) and Futo-Mozuku ( Tinocladia crassa ). Kuromo, the ground nettle ( Hydrilla verticillata ) belonging to the frog-bite family , is also sometimes referred to as Mozuku.

Cultivation

Okinawa mozuku has been cultivated for agriculture in Japan since the 1975s, particularly on the coasts of Okinawa . In 2006 around 20,000 tons could be harvested. Due to the increasing warming of the ocean, production has been falling since 2015.

ingredients

Okinawa mozuku ( Cladosiphon okamuranus ), like many brown algae, contains the mucilage fucoidan , a sulfated polysaccharide with the sugar fucose . Diverse biological effects are ascribed to isolated fucoidan. The marketing of Okinawa mozuku as a superfood with allegedly life-extending effects is based on this. If the algae were consumed in abundance, symptoms of poisoning were observed ( Mozuku poisoning ). Isolated fucoidan from Cladosiphon okamuranus proved to be toxicologically harmless.

use

Fresh mozuku cannot be stored for long and is therefore usually only available in the delicatessen sector. Throughout Japan, Mozuku is sold in a vinegar sauce and therefore has a long shelf life. Mozuku pickled in salt is called enzou mozuku and is mainly found in delicatessen shops. There are also dried mozuku in stores; However, this is only a small percentage of the annual Mozuku production. To prepare it, mozuku is placed in cold water, then washed and seasoned with vinegar and salt or vinegar, soy sauce, dashi and ginger . Mozuku is typically served cold as a starter, salad, or with sashimi .

Individual evidence

  1. ↑ M. Tako, S. Kiyuna, S. Uechi, F. Hongo: Isolation and characterization of alginic acid from commercially cultured Nemacystus decipiens (Itomozuku). Biosci Biotechnol Biochem. 65 (3): pp. 654-657, 2001.
  2. ↑ Scientists crack genome of superfood seaweed, ito-mozuku, EurekAlert, March 14, 2019.
  3. ↑ Cladosiphon okamuranus Tokida, 1942 オ キ ナ ワ モ ズ ク . In: Biological Information System for Marine Life (BisMal). Retrieved on August 23, 2019 .
  4. ^ Dennis J. McHugh: A guide to the seaweed industry. FAO Fisheries technical paper 441. 2003
  5. ↑ Sphaerotrichia divaricata (C. Agardh) Kylin, 1940 イ シ モ ズ ク . In: Biological Information System for Marine Life (BisMal). Retrieved on August 23, 2019 .
  6. ↑ Kizuku Kadena, Makoto Tomori, Masahiko Iha, Takeaki Nagamine: Absorption Study of Mozuku Fucoidan in Japanese Volunteers , in: Marine drugs , June / July 2018.
  7. ↑ Michele Fontana: Okinawa Mozuku - The Treasure Under the Sea . Okinawa Institute, August 9, 2016 press release.
  8. ↑ Ramasamy Santhanam, Santhanam Ramesh, Hafiz Ansar Rasul Suleria: Biology and Ecology of Pharmaceutical Marine Plants. CRC Press. 494 p. 2018. View on Google Books
  9. ↑ a b Mozuku: Okinawa's Unique Anti-Aging Seaweed! Or Why Japanese Have Such A Long Life Expectancy.
  10. ↑ Nobuhiro Fusetani, Kanehisa Hashimoto: Diethyl Peroxides Probably Responsible for Mozuku Poisoning. Nihon-suisan-gakkai-shi 47 (8): pp. 1059-1063. 1981. doi : 10.2331 / suisan.47.1059
  11. ↑ TP Gideon, R. Rengasamy: Toxicological evaluation of fucoidan from Cladosiphon okamuranus . J Med Food 11 (4): pp. 638-642. doi : 10.1089 / jmf.2007.0127 2008.
  12. ↑ Ole G. Mouritsen, Prannie Rhatigan, José Lucas Pérez-Lloréns: World cuisine of seaweeds: Science meets gastronomy . In: International Journal of Gastronomy and Food Science . tape 14 , 2018, p. 57 , doi : 10.1016 / j.ijgfs.2018.09.002 (English).