Okinawa Preserved Sea Grapes 沖繩鹽漬海葡萄

海ぶどう塩水漬け

沖縄産の海ぶどうを塩漬けにしました。長期保存ができ、水で戻すだけでプチプチした独特の食感を楽しめます。ミネラル豊富な海藻で、そのままでも、サラダやお寿司に加えてもおいしく召し上がれます。

Sea grapes are preserved by pickling them in salt, which extends their shelf life significantly. While fresh sea grapes typically have a short shelf life of around 5 days after harvest, this preserved variety can be stored in a cool, dark place (ideally in the refrigerator) for up to 2  years. When rehydrated with water, it expands to five times its original size.

Instructions: Prepare a bowl and a strainer. Drain the saltwater from the sea grapes. Then, soak the sea grapes in a bowl of clean water for about 2-3 minutes. After soaking, give the sea grapes a quick rinse under the tap, and they are now ready to be enjoyed.

海葡萄本身帶有淡淡的鹹度，在沖繩是非常普遍、百搭的食材。經常用在沙拉、涼拌、煮湯、醃漬小菜、搭配生魚片品嚐。

本製品以高濃度的鹽水醃漬。 故此比一般生的海葡萄相比，溫度較為彈性，更容易在市面流通。 準備碗和隔篩，把海葡萄的鹽水去掉，在碗中倒入水道水，然後放入海葡萄，浸泡約2-3分鐘，再把海葡萄放入隔篩，並以流水沖洗後即可享用。