Your Guide to Sea Grapes
Seagrapes, scientifically known as Caulerpa lentillifera, are a part of the seaweed family and not to be confused with seagrapes that come from tropical trees (Coccoloba uvifera). This seaweed gets its name from its resemblance to little shiny grapes. The colors vary from bright green to olive green and sometimes bluish. Seagrapes can mostly be found in the tropical and subtropical zones, on ocean floors, coral rubbles or on rocks.
Seagrapes are also called as ‘green caviar‘ from the sea. These are included in the staple diet of people from countries like China, Philippines, Malaysia and Southeast Asia. In Japan, they go by the name ‘umibudo’ and are commonly used in restaurants as a delicacy. The high concentration in minerals and vitamins have earned the sea grapes the title of ‘longevity seaweeds’. This is the reason why the people of Japan are known to live longer than most people on Earth.
The people of the Philippines know green caviar as ‘ar-arosep’ or ‘lato’ and mostly eat it fresh with tomatoes and onions. In Malaysia, these are known as latok. Though this superfood began to be grown in the waters of Okinawa in Japan, with advancements in farming technology, it has now spread to other parts of the world as well. Having seagrapes regularly can be really good for your body. Including it in different types of salads can make the meals interesting and something to look forward to.
Uses of Sea Grapes
In Japan, umibudo gets served with soya sauce and wasabi, tofu, or as a garnish on sushi, sashimi, salads and other rice recipes. These can even be eaten raw. Most umibudo lovers argue that the best part about this superfood is its texture. They refer to it as the ‘puchi puchi’ texture. In China, seagrapes are added to noodle soups, in Indonesia, they may be coated with sugar and more. In Fiji, seagrapes are used in the preparation of one of their most famous dishes called kakoda or Nama. Kakoda is made up of a mixture of fish and vegetables in coconut milk with seagrapes on top. Each country has its own interesting way of using this superfood in their recipes and making them more nutritious.
Sea Grapes make a crunchy sound as soon as you put them in your mouth. This is because the tiny grapes like bubbles are filled with liquid that ‘pop’ when you eat them. They taste delicate and are very refreshing. Some people find the texture succulent and the taste a little peppery. The green cluster of grapes brings with them a salty taste of southern sea freshness.
Green caviar or umibudo, whatever you call these seagrapes, generally go well with all types of seafood. They can also be served with caviar such as ceviche, salsa, potatoes, and omelets. They are served slightly cooler than the room temperature. This is because when you soak them in fresh water for about 10 minutes, they get back to their buoyant size and the excess sea salt gets removed. It is advisable not to store such green caviar in a fridge as cold temperatures can affect its delicate taste.
Health benefits of Sea Grapes
Seagrapes are full of nutrients, vitamins, minerals, and antioxidants which make them really healthy to consume. Following are some of the health benefits they provide:
- Strong Bones and Joints: Seagrapes are rich in protein and calcium which are known to be effective in reducing the symptoms of arthritis, prevent early onset of osteoporosis and soothing inflammation.
- Helps Strengthen the Eyesight: Seagrapes have vitamin A in abundance which helps to maintain healthy eyesight.
- Great for Skin Regeneration: Seagrapes are full of collagen which is very healing for the skin. They also have fatty acids that make the skin look youthful with a radiant glow and very few wrinkles. It is for this reason that seagrapes are also used in cosmetics, skin lotions and many other agents.
- Helps Prevent Diabetes and Hypertension: Seagrapes are rich in potassium which makes them effective in maintaining healthy blood pressure, preventing cardiovascular diseases and controlling the sugar levels in your body thereby reducing the complications of diabetes.
- Helps with Digestive Problems: Seagrapes have a lot of nutrients that soothe the GI tract and prevent constipation. The iodine present in seagrapes is known to prevent thyroid disease which can lead to weight gain and fatigue among other symptoms.
- Lowers Cholesterol: Seagrapes have Omega 3 oils that help in the prevention of strokes by lowering the cholesterol levels in the body.
- Anti-Cancer Properties: Seaweeds are known to contain ‘Lignans’ which destroy cancer cells. They also contain ‘Fucoidan’ which acts as a strong anti-cancer agent and prevents the development of cancer cells in the body.
Delicious, crunchy sea grapes with fresh watermelon
100% natural and vegan and so crunchy – try it at home, we deliver sea grapes right to your doorstep!
The process of Sea Grapes
Here is the entire process of how our seagrapes are grown and checked before they reach you:
Farming: Seagrapes are cultivated in a sheltered environment with the perfect balance of right water temperature, seawater salt content and sun exposure to give good yields.
Harvesting: We harvest our seagrapes ourselves carefully by hand so that its optimal freshness can be maintained.
Inspecting: After the harvesting, we perform a thorough quality control inspection which can filter out the low-quality seagrapes, so only the healthy and good quality ones are picked up. With our multi-step washing process, the seagrapes are soaked in highly-oxygenated water which makes them safe to consume as it is.
Shipping: In the last step, the seagrapes are weighed, sorted and packed once you place an order. They will then get shipped and delivered to you in no time.
Whether you pair it with soya sauce or vinegar or have it as a side dish with beer, there are many ways to reap the benefits of the potentially life-extending powers of seagrapes or green caviar. In fact, in Okinawa, you can even enjoy an umibudo ice cream! Seagrapes continue to make waves in the international food industry with its anti-aging, antibacterial and antifungal properties. Its low-calorie count, nutritional profile, medicinal properties and varied health benefits are increasingly attracting more customers to this superfood.
Seagrape (Caulerpa lentillifera) is cultivated and eaten in the Philippines, where it is known under different names including latô and arosep; in the Malaysian province of Sabah, where it is known as latokand a prominent dish among the bajaus; and in Okinawa, Japan, where it is known as umi-budō, signifying “ocean grapes”. It is now and again referred to in English as green caviar or sea grape.
Caulerpa lentillifera is normally eaten with vinegar, as a snack or in a plate of mixed greens. In the Philippines, subsequent to being washed in clean water, it is typically eaten raw as a serving of mixed greens, blended with slashed crude shallots and new tomatoes, and a mix of fish sauce or bagoong and vinegar. It is known to contain a lot of iodine.
Seagrapes and green caviar can be found in the tropical and subtropical zones, on coral rubble or on rocks, in full-mineral water and strong sunlight. Each cluster is about 2-8 cm long, with a shape of round bead-like bubbles while the grapes align on a vertical stem. They are additionally called the vegetarian “green caviar” from the ocean. They are extraordinary because of the fact that they comprise of just a single cell with numerous nuclei.
The Japanese name “Umibudo” means ocean grapes. It’s a sort of seagrape that is exceptionally prominent in Japan’s southern prefecture of Okinawa. The name umi (sea) budo (grape) originates from the tiny bunches of seagrapes. Umibudo a tropical amphibian vegetable that adores clean water and is exceptionally well known in Japan where it is viewed as a delicacy. It is profoundly respected for its succulent appearance, and satisfying pop sound when you eat it. Seagrapes are crunchy and somewhat sweet with a succulent surface. The taste is fragile with a trace of the ocean. The component of this nourishment is the addictive surface and sweet taste. Seagrapes is crunchy bubbles loaded with fluid that pops in the mouth when eaten unlike caviar, which the taste is marginally peppery and invigorating as a cucumber.
The bubbles resemble the leaf plant that grows on a long stem. Seagrapes are not solely found in Japan or Korea, it is local to numerous parts of the Indo-Pacific and different societies have started eating seagrapes as their food.
In Vietnam, one cultivator utilizes an alternate technique. The Caulerpa lentillifera stock is planted in the plastic plate instead of generally developed in lakes or open tidal ponds. These two techniques are not as useful in Vietnam because of higher required speculation and lower efficiency. A net is utilized as a compact rooftop to alter the sun temperature of the seawater. The seaweed can assimilate the nourishment in the plate without being blended with contaminations. This technique addresses the issue of Caulerpa lentillifera to be a long way from contamination sources.
The decent taste and surface isn’t the main reason you should attempt to eat sea grape or umibudo. The seagrape has numerous medical advantages since it is wealthy in supplements. Seagrapes are wealthy in vitamins A and C, calcium, zinc and iron. They additionally contain an extraordinary vegetable protein of calorie and a decent measure of unsaturated fats. Umibudo is an extremely pleasant sustenance that is a piece of the Japanese cooking.
- Vitamin A Retinol
- Vitamin E Alpha Tocopherol
- Vitamin K
- Vitamin B2
- Total Dietary Fiber
- Sodium Chloride
Seagrape contains a huge amount of iodine with different sustenances. Caulerpa lentillifera is useful for people who experience the ill effects of diabetes. It is an anti-diabetic operator since it can upgrade insulin discharge. It is high in iodine, magnesium, and vitamin K. Caulerpa lentillifera is useful for people who experience the ill effects of diabetes.
It is an anti-diabetic operator since it can upgrade insulin discharge. It is high in iodine, magnesium, and vitamin K. It is utilized to treat dysentery and diarrhea while a decoction of the bark is utilized to treat intestinal disorders.
Uses of Seagrape as an Ingredient
Seagrapes are promptly washed in salt water after harvesting. Before serving them, it is standard to soak them in a room temperature water for around 10 minutes in order to evacuate excess sea salt. It is desirable to keep them out of ice as unreasonable cool temperatures modify their fragile flavor. Seagrape is easily recognized for their antibacterial and antifungal properties, and help in maintaining the blood sugar levels. Their high fixation in minerals and vitamins make them extremely nutritious and they have a low amount of calories.
Seagrape tastes good with fish and furthermore with ingredients that would be presented with caviar, for example, potatoes and salsa. The seagrape can be eaten fresh as a salad or salted so it can be eaten later. Small quantities are also exported to other parts of the countries from Philippine because of its rich in minerals and supplements. Seagrapes or Green caviar contains normal sea salt inside the grapes including rich minerals such Iodine, calcium, magnesium, sodium, potassium, zinc, copper and Vitamin A and C. Seagrape prevents iron deficiency particularly if fish and meat are not on your eating routine.
It was additionally classified as a diet-friendly food. This implies having seagrape salad which is consistently useful for your body. You can easily make different salad version with seagrapes and the feast will be something to anticipate.
Surely you are well aware of what grapes are, but have you heard of sea grapes? If you attempt to answer this question by conjecturing that these are grapes that grow in the sea, you would be somewhat correct. The only difference is that instead of being grapes, these are a form of green algae that thrives in the marine environment.
Their scientific name being Caulerpa Lentillifera, sea grapes are actually sea weeds that resemble grapes in terms of appearance. But a fact that you would be truly surprised at learning is that these are one of the few varieties of sea weed which is not just edible but is also regarded as being an exotic delicacy in some parts of the world.
Sea Grapes Physiologically Decoded
One of the reasons why this variety of green algae is so called is because it comprises of little globules, varying in color from olive green to bright/blue green, bunched up like grapes. Each sea grape is like a bead-like bobble which is unicellular and but comprises of multiple nuclei. When several such bobbles cluster vertically along a stem, the outcome is a bunch which might vary in length from 2 to 8 cm.
Natural Habitat of Sea Grapes
Coastal climate is ideal for sea grapes to thrive and they are commonly found along the Indo-Pacific shores. Okinawa, in Japan, is globally known for being abundant in sea grapes, as are other Asian countries like Indonesia, China, Taiwan and Philippines. These are also found in Pacific islands, particularly Fiji wherein sea grapes are incorporated in several ethnic dishes.
The Japanese refer to these as ‘umi-budo’ and the Filipinos as ‘lato’ or ‘arosep’. Otherwise, you can just refer to them as ‘green caviar’, which happens to be their global nickname.