Umi Budo

Caulerpa lentillifera

If you are learning Japanese, you may have realized by now that ‘kawaii’ is everything in Japan. Kawaii means cute in Japanese and, let me tell you, there are a lot of cute onomatopoeias in Japan. Why am I saying this, because what could possibly be cute about seaweed? Glad you asked…’puchi puchi’!

No, I haven’t gone mad. ‘Puchi’ means pop in Japanese and is used when describing the sound and feeling of popping sea grapes. It is a cute way of saying pop and you are free to use it the entire time you eat umi budo don (sea grapes over a bowl of rice dish) at any seafood restaurant in Okinawa. No guarantee the Okinawan obaa-sans (grandma) won’t laugh at you though. Puchi puchi away!

Umi budo have been crowned the expensive-sounding name ‘green caviar’ by who knows who, probably some French guy. While that sounds expensive, umi budo prices are far from it. Caviar can be $50-$100 per 30 grams (1 ounce)! Umi budo range from 150 yen to 500 yen ($1.50-$5.00) per 30 grams depending on how much and where you buy them. Honestly, umi budo taste just as good (in my humble opinion, of course…). Since they are cultivated in the ocean, naturally, they have a salty tang when you pop them in your mouth. They go well with soy sauce and vinegar, as well as rice, pasta, salad and other dishes that pair well with salt. More than flavor, they are loved for the popping texture. They are sold all over Japan, typically at Okinawa-themed restaurants, but only grown near Okinawa and its surrounding islands. Lots of umi budo are grown on Kumejima island in a greenhouse that uses Okinawa ocean water nearby in optimized temperatures. Umi budo is relatively easy to cultivate and grows quickly under the right conditions.

It makes it easier to harvest this way, too, instead of gearing up in scuba suits and diving to get it. Once it is harvested, each string of sea grapes is separated before it is packaged for the customer as seen below.

How to Prepare and Eat Umi Budo

Take out only the amount you will eat (they expand like pasta so be careful!). Drain any original salt water and lightly run them under fresh, clean water and then transfer them to a bowl filled with fresh water for 1 minute (or 3 if you really want to get the salt out). They will return to their original puchi-puchi, or vibrant, poppable form. Now they are ready to eat. You can eat them as is or use them in some short recipes shown in our post Umi Budo Recipes.

*DO NOT STORE SEA GRAPES IN COLD PLACES SUCH AS THE REFRIGERATOR. *

Sea grapes cannot handle cold temperatures (hence why they are only able to be grown in Okinawa and other subtropical areas). They will become frail and shrink when cold. This is why it is recommended to take out only the amount you will eat. If they came in a package full of salt water to preserve them, reseal them in that package and store at room temperature. The optimal storage temperature is 15 ° C to 28 ° C (59 ° F to 82 ° F).

*EAT AS SOON AS POSSIBLE WHEN USING LIQUIDS ON THE SEA GRAPES*

Sea grapes will shrink and lose their elastic pop texture when soaked in dressings and other liquids for a while. Try to pour any dressings or liquids on the grapes right before you eat them.

*DO NOT CONFUSE WITH FLORIDA SEAGRAPES*

I don’t know if you’ve noticed (I don’t blame you, I definitely wouldn’t have), but this article has a space between sea and grapes. This is because seagrapes, or Coccoloba uvifera, are a bundle of green fruit grown on trees, typically in southern places like Florida in the US and the Bahamas. While different articles intertwine between using a space and not using one, our Okinawan sea grapes are not the same as these tree seagrapes.

Health Benefits of Umi Budo

Pretty much every food in Okinawa has life-extending powders, and umi budo are not an exception!

・it is rich in calcium which is good for bone and muscle health

・the calcium and magnesium in the grapes are good for your brain which in turn may help your mood

・the grapes are full of fiber that helps digestion and may promote a good intestinal bacteria environment

・no matter how you consume them, vitamins and minerals are downright good for your body and beauty and umi budo contains a rich amount of Vitamin A and C, calcium, zinc and iron

・they also have a good vegetable protein-per-calorie ratio and a high amount of omega3 fatty acids

So go ahead and eat all the umi budo you want! They are healthy and taste great, especially if you love that popping texture in your mouth. Nifedebiru!

Buy sea grapes on USA Amazon and try them yourself:

additional sources:

・Immunostimulatory activity of polysaccharides isolated from Caulerpa lentillifera on macrophage cells (http://www.ncbi.nlm.nih.gov/pubmed/22451391)

・Comparison of cardiovascular protective effects of tropical seaweeds, Kappaphycus alvarezii, Caulerpa lentillifera, and Sargassum polycystum, on high-cholesterol/high-fat diet in rats (http://www.ncbi.nlm.nih.gov/pubmed/20482284)

・Proximate composition, total phenolic content, and antioxidant activity of seagrape (Caulerpa lentillifera) (http://www.ncbi.nlm.nih.gov/pubmed/21806610)

・Biosorption of Cu2+, Cd2+, Pb2+, and Zn2+ using dried marine green macroalga Caulerpa lentillifera (http://www.ncbi.nlm.nih.gov/pubmed/16330209)

⁂The statements contained herein have not been evaluated by the Food and Drug Administration. The information contained in this website is intended for education, entertainment, and information purposes only. This information is not intended to be used to diagnose, prescribe, or replace proper medical care. The plant described herein is not intended to treat, cure, diagnose, mitigate, or prevent any disease.

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Materials

Cooking Instructions

1. Peel the beni-imo potatoes.

(What around 300 grams of Beni-imo looks like)

2. Cut the purple potatoes into 1 cm or about 1 inch wide pieces, put them in a heat-resistant bowl, cover the bowl with saran wrap, and heat them in the microwave for about 5 minutes at 600W until they become soft.
3. When it is cooled down, put it in a food processor or mix with a mixer.
4. When it becomes a paste, add the remaining ingredients and mix again. Add more sugar to adjust sweetness and cream if potatoes are still dry.
5. Place the paste in a plastic ziploc bag, cut off a corner, and squeeze on to a dessert of your choosing.

The post How to Make ‘Beni-imo Purple Sweet Potato Paste’ appeared first on The Okinawa Diet.

The Basics:

Beni-imo, or purple sweet potato, is the most well-known potato in Okinawa. It is used in so many treats on the island that even if you are only in Okinawa for one day, you’ll be sure to see this sweet tasting potato.

While it is sweet tasting, it is not the sweet potato you commonly know. The inside is purple and found primarily in East Asia. The inside is purple because of the same component that makes other veggies and fruits purple: anthocyanin. This is a kind of polyphenol that is good for the body.

When looking to buy beni-imo at the market, look for one that has a glossy appearance and a clean surface. It is said that the one with a shallow root end is better. Also, if a sticky substance similar to honey seeps out from the end, it is proof that it is ripe and sweetened. Dark spots seen on the end of the potato in the picture below is from the honey-like substance. Thin potatoes with many hair roots coming out of it tend to have more fiber.

Nutritional Info:

1 Beni-imo: 129kcal (per 100g), protein (0.7g), sugars (0.2g), calcium (42mg), iron (0.7mg), vitamin A (12.00mg), vitamin B (0.28mg), vitamin C (24mg)

Common ailments it is helpful towards: tiredness, indigestion, constipation, dull skin, skin aging, hypercholesterolemia, intestinal diseases, obesity prevention, arteriosclerosis

These potatoes are recommended for when you are feeling weak or constipated. It contains a lot of minerals such as potassium in addition to starch, glucose and vitamins A and C.

The purple-red color of beni-imo is due to the anthocyanin-based pigment, which has an excellent antioxidant effect. Anthocyanins are said to have arteriosclerosis and cholesterol-suppressing effects.

How to Wash and Cut:

You can prepare this potato like any other potatoes. Preparation depends on the dish you plan on using it in.

Scrub off the dirt and peel the potato or boil it as is and keep the skin.

However, be careful when mixing this potato with other dishes as the overall color is sure to change!

How to Store:

Like most potatoes, keep out of sunlight and store in a dry, cool place. It is recommended to wrap it in newspaper and store it away from direct sunlight. If it is too cold, the potato will go bad quickly, so it is not suitable for storage in the refrigerator.

If you have already peeled, cut and prepared the potato for a dish, store it in the vegetable compartment or cool area in your fridge.

The post Beni-imo: What Is It and How to Prep It? appeared first on The Okinawa Diet.

The post How to Make ‘Yurine Lily Bulb Garlic Fry’ appeared first on The Okinawa Diet.

The Basics:

Shima rakkyo, or island shallots, is one of the representative vegetables of Okinawa next to goya. It is a scallion native to Okinawa, Japan. It is thought to be one of the many vegetables that contribute to Okinawan longevity. One piece is only 6 calories so the perfect diet/health food.

Shima rakkyo is a type of scallion that have been eaten in Okinawa for centuries. It has a strong aroma and spiciness similar to ordinary scallions. However, unlike ordinary scallions that have to be pickled in sweet vinegar or soy sauce, they can be eaten raw, salted or lightly pickled.

The characteristic of Shima Rakkyo is that it is slimmer and smaller than ordinary scallions, but it has a very strong scent and a spicy flavor.

Nutritional Info:

100 grams: 6kcal (1 bulb), carbohydrates(29.3g), iron (0.8g), dietary fiber (21.0g), vitamin E (0.8mg), vitamin C (23.0g)

Common ailments it is helpful towards (with reference to traditional Chinese medicine): improvement of hypertension, prevention of cancer, prevention of arteriosclerosis, prevention of heart disease, prevention of blurring, promotes blood circulation, helps prevent the formation of blood clots

Shima rakkyo contains large amounts of allicin. Allicin ​​is a very strong antioxidant and has a preventive effect on various adult diseases. Aged garlic is attracting attention because it contains this same component. Until now, it has been said that this allicin ​​is contained only in aged garlic, but has been discovered to also be contained in the concentrated extract of shima rakkyo.

Allicin combines with vitamin B1 in the body to make a component called allithiamine, which works to convert sugar into energy. This leads to fatigue recovery and nutritional tonic effects. Vitamin B1 also has the function of producing energy from sugar, but when combined with allicin the effect is enhanced.

Allithiamine is also said to be a “source of energy,” and is an ingredient that is highly effective in relieving fatigue and nourishing tonic so that it can be added to energy drinks. It is considered good for nutritional support during summer heat.

How to Wash and Cut:

Cut the shima rakkyo in half.

The top pieces that are green and lively looking can be used in dishes that use leeks or onions, but the brown, wilted pieces are thrown away.

Peel the outer layer…

…and wash away any remaining dirt.

Cut off the ends with the roots and they are ready to cook!

How To Store:

Once cleaned and cut, shima rakkyo can be stored in the vegetable compartment or cool section in the fridge. It can be stored for a month if kept in vinegar with some sugar.

Whole bulbs can be stored in the vegetable compartment, as well, and also will need moisture to keep fresh. Bulbs are stored a long time this way by gardeners to plant later on.

Make tempura or stir-fry shima rakkyo. Divide the tempura and stir fry into small pieces and wrap them in saran wrap. Place in a storage bag, deflate, close the bag, and place in the freezer. Can be stored in the freezer for 3-4 weeks.

[How to Unthaw]
For tempura shima rakkyo, remove the wrap and bake in a preheated oven/toaster while frozen until the center warms (200°C for about 1 minute 30 seconds).
For stir-fry shima rakkyo, heat the stir-fry in a microwave oven (500W) for 1 minute (*per 60g).

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Chomeiso

Peucedanum japonicum

What if I told you there is a plant that increases your life span by one day every time you eat it? Well, according to Okinawan culture, that plant exists and its name is chomeiso. Chomeiso in Japanese characters is 長 (cho – long) 命 (mei- life) 草 (so – grass). In Okinawa folklore, eating one stalk of chomeiso increases your lifespan by one day. I couldn’t tell you if this is made up or not, because I would need to know the day you die beforehand and calculate it afterward. I guess we’ll never really know for sure now, will we?

Botanbofu is its official name, chomeiso is its common name, and sakuna is its name in Okinawan dialect. This plant is from Okinawa as its origins trace back to the Yaeyama islands of Okinawa. On other small islands surrounding Okinawa, such as Ishigaki island and Miyako island, which have their own, even rarer dialects, it is called chomigusa. I bet you were waiting for the English name, but alas, this plant is so rare and uncommon in Western areas, there is no English name! Chomeiso (cho-may-so) is easy to pronounce, so we have decided to keep it like that. Just how the words geisha, sushi, and samurai were kept as is.

Chomeiso is a part of the parsley family. The parsley family includes veggies and plants you likely already know, such as carrots, celery, coriander, cumin, and…parsley, of course (duh). The plants in the parsley family are known for their aromatic flowering characteristic, including chomeiso, which blooms tiny white flowers. While the aroma of the flowers is not so significant, the smell of a broken chomeiso leaf or stalk is a scent of itself. The smell and taste of chomeiso cannot be compared to anything one comes across in daily life. It has a very distinct smell which leads to its peculiar taste. Both its smell and taste are powerful but not overwhelming. Due to these strong factors, it is commonly used in stinky fish dishes, because its leaves compliment pungent-smelling meat and somewhat mask it.

The conditions a plant grows under really tell about its personality. Chomeiso’s personality is strong, persistent, and enjoys a tough, salty life. Literally. Chomeiso contains more nutrition and is less susceptible to diseases when grown by the ocean in cliffy areas. Okinawa is an island with plenty of rain, salt flying everywhere, and typhoons to drown you (if you are outside by the ocean during a typhoon, which you certainly should not do. Seriously, never do that). While your rusting car can’t handle it, chomeiso loves it. Most chomeiso grown for food and other products are not grown right by the sea, but close to it and by Okinawan farmers who know how to optimize growing conditions.

The most famous island for chomeiso cultivation is Yonaguni island. Yonaguni’s population is only about 1,700 so there are more stalks of chomeiso than there are people! (go count each stalk yourself if you want to fact check me, I’ll take you up on that bet) This plant that is virtually unheard of outside of Asia has likely contributed its part to the famous Okinawan longevity. The Okinawan people used chomeiso for cough, colds, and fevers. However, in recent years, it has been researched to further confirm other health benefits. That concludes the story of Chomeiso here. If you are interested in scientific studies on the health benefits of Chomeiso, please continue down below!

It is an anti-oxidant:

Chomeiso is found to have the strongest radical scavenging activity among a group of researched subtropical plants in this study in Kyoto, Japan. Its anti-oxidant activity is proved even further by this study also published in the Journal of Agriculture and Food Chemistry. When a plant has a strong anti-oxidant activity that means it contains components that can interact and neutralize free radicals. Free radicals cause damage to other cells, especially cell DNA, which may be a major factor in the cause of cancer.

It is an anti-platelet:

Chomeiso has a component called coumarins that have anti-platelet aggregation activity shown in a study in Taiwan. Platelet aggregation is the clumping together of platelets in the blood and a part of the events that lead to a blood clot. Blood clots lead to stroke, heart attack, and other diseases. A plant that has anti-platelet aggregation activity means it decreases platelet clumping and inhibits blood clot formation, overall being a food that contributes to the prevention of strokes and heart attacks. This study conducted in Tokyo showed chomeiso to lower blood pressure and increase blood flow, important factors in preventing blood and blood pressure-related diseases.

It may be able to fight some cancer cells:

This study taken in Taiwan showed chomeiso to show activity against lymphocytic leukemia system in cell cultures. Chomeiso has shown anti-cancer activity in this study conducted in Gifu and Okinawa, Japan. Chomeiso indicated chemopreventive effects on the first stage of colon cancer by inhibiting free radicals and rapid cell multiplication activity. However, during this study another discovery was made: the rats given Chomeiso showed a significant amount of weight loss.

It is an anti-obesity:

In this study, two groups of rats were given a high-fat diet. Chomeiso powder was given to one group of rats and not to the other. The group given the Chomeiso supplement showed the highest suppression in body weight, abdominal, and subcutaneous fat. They also had reduced serum leptin levels which lead to decreased adipocyte volume, or fat storage volume. This study states that Chomeiso can be used for the ‘…development of a safe natural agent to reduce obesity or body weight.’ How does Chomeiso have these weight loss effects? It contains a series of compounds, among which one is called pteryxin. Pteryxin, among many other anti-obesity compounds in chomeiso, is a compound found to prevent and/or decrease the amount of adipose tissue and adipocytes, or simply known as fat and fat cells. Being overweight or obese is one of the leading causes of type 2 diabetes, heart disease, osteoarthritis, sleep apnea, certain types of cancer, and, for many, a hindrance in everyday activities. Chomeiso shows to be a plant that may relieve the excessive build-up of fat tissue, assist weight loss, and a key part of the diet for keeping healthy.

Let’s Compare the Plant…it has:

5 times more fiber than cabbage,

6 times more iron than prunes,

1.6 times more vitamin A than pumpkin,

and 4 times more calcium than milk.

It contains a well-rounded amount of vitamin B6, riboflavin (B2), beta-carotene, and magnesium.

It also has plenty of polyphenols, which are known to help in preventing heart disease, high blood pressure, and diabetes.

This plant is full of healthy aspects, however, hard to use in recipes for many. Its distinct, somewhat bitter taste makes it a fun challenge for experienced cooks, but not so much for us common folk…That is why you can buy chomeiso powder and tea here (shipping worldwide) or on Amazon (for those in the USA) below. Yutashiku!

additional sources:

・Nugara, Ruwani N., Masashi Inafuku, and Hirosuke Oku. “Peucedanum japonicum Thunb and its Antiobesity Effects: Evidence and Related Mechanisms.” 脂質栄養学 25.2 (2016): 177-196.

・Takeuti, Naoki, et al. “Pharmacological activities of the prenylcoumarins, developed from folk usage as a medicine of Peucedanum japonicum THUNB.” Chemical and pharmaceutical bulletin 39.6 (1991): 1415-1421. ・(Translated from) 下地, 清吉. 琉球薬草誌. 1st ed. 沖縄県: 琉球書房, 2015. Print.

・(Translated from) “資生堂 長命草（ボタンボウフウ）”. Shiseido.co.jp. N.p., 2017. Web. 7 Apr. 2017.

⁂The statements contained herein have not been evaluated by the Food and Drug Administration. The information contained in this website is intended for education, entertainment, and information purposes only. This information is not intended to be used to diagnose, prescribe, or replace proper medical care. The plant described herein is not intended to treat, cure, diagnose, mitigate, or prevent any disease.

The post What is Chomeiso? ‘The Long Life Grass of Okinawa’ appeared first on The Okinawa Diet.