Mozuku is a kind of edible seaweed like nori which looks like a lot of brown slimy threads. It is considered a Japanese delicacy, especially when seasoned with vinegar. In a fridge it can be saved for 1 week.

I made this easy refreshing salad again and again during summer. Even in autumn my husband asks me to make it. It's good just as it is, but I like to add the flavour of freshly ground sesame seeds. I hope you enjoy it.

Mozuku contains 'fucoidan,' a substance said to be effective against pollen allergies. I read this information in an introduction to mozuku tempura, so decided to try it since I have it.I used carrots for color, but please feel free to use whatever vegetables you like. Recipe by Nigauringo

Wakame seaweed has great nutrients, so I like to add it in my cucumber salads! If you don’t have the koji, you can substitute with a little bit of miso and soy sauce.

An easy-prep recipe using cucumber and chikuwa fishcake sticks. I love the combination of vinegar and ra-yu hot sesame oil.Use Ra-yu (hot sesame oil) to taste, but perhaps more is better? Recipe by mama deko

I was given a lot of Korean nori seaweed as a souvenir. I added it to cucumber namul, and it was delicious.If you make this way in advance, the flavor will change, and it won't be so nice. So mix everything together right before you eat!Japanese powdered red chili pepper is very spicy, so use a tiny bit if you use it. It will be the best to use Korean red chili if possible. Recipe by Shingashi hatake

When a relative gave us a lot of mozuku seaweed some time ago, I mixed it with namul in order to be able to eat a lot of it...and it really worked.Even before the bean sprouts have fully absorbed the flavors of the sauce, the mozuku seaweed clinging to them makes them quite tasty within a short time. And above all else, the combination of crispy and slippery textures is so good, so I've introduced the recipe here.If you omit the doubanjiang because of small children, the adults can add some ichimi spice or ra-yu spicy chili sesame oil just before eating.Normally the sauce used for namul is not heated, but the key for this recipe is to heat it up for just a minute. For 2 to 4 servings. Recipe by ayureo

This vinegared dish is a standard in our home.If you use the type of mozuku seaweed that needs to be washed first, wash and then follow the recipe.You can also use store-bought sushi vinegar. Recipe by Yuuyuu0221

This is my family's easy vinegar dish. Recipe by Y's

I just came up with this recipe.None in particular. Just toss everything together. Recipe by Yuuyuu0221

The mozuku seaweed with kimchee that I bought in Amami-Oshima was so delicious that I made this copycat recipe.Use your favorite kimchi that you have at home. It's easier to eat it if you shred the papaya to the same size as the mozuku seaweed. The spiciness of kimchi becomes milder when combined with the vegetables, so adjust the taste with gochujang.It's delicious right away, but it's even more delicious the following day, after the flavors come together. Recipe by Papaiyahime