Moai Caviar is known as 'Umibudo', the Japanese word for 'Sea Grapes' or 'Green Caviar'.
An edible seaweed with small bubbles on the stems, reminiscent of a small green bunch of grapes or fish roe. The bubbles break easily on the tongue, releasing a slightly salty taste of southern sea freshness. When consumed raw, it is a visually appealing ingredient with a gel-like, watery mouthfeel.
Moai Caviar is perfect for canapé toppings, in combination with cocktails or as a functional item in various fish, shellfish, tempura, sushi, soups, salads or rice dishes. It can also be very special in combination with desserts. Rinse lightly, let it dry and eat it raw like sashimi. Quickly exposing moai caviar to ice water will enhance the texture and enhance the flavor. Be careful not to apply dressing from above as this will cause the sea grapes to wither.
The origin of the word 'Moai' comes from a group of elders in Okinawa, Japan, one of the original 'Blue Zones'. Koppert Cress has always been inspired by the Blue Zones. These lifelong friends live extraordinarily better and longer lives than almost anyone in the world. The origin of the Moai Caviar can be traced back to the areas of Japan, the Philippines, Thailand and Vietnam. In their natural environment, the plants grow very quickly and are an important source of healthy food for the local population. The sea grapes are traditionally used as salty vegetables, contain valuable nutrients and all plant parts are edible.
Moai Caviar is available year-round, grown and transported in salt water and can easily be stored for up to seven days at a room temperature of 17-25°C. Avoid direct sunlight. Produced in a socially responsible way, Moai Caviar meet the hygienic standards in the kitchen. The product is ready to use because it is grown cleanly and hygienically.