Okinawa Sea Grapes (Umibudo)

A taste of Okinawa’s tropical seas, Umibudo (Sea Grapes) are known for their delicate, bead-like appearance and signature crisp, popping texture.

These Okinawan sea grapes are packed in salt water to preserve their freshness and unique texture, allowing them to be conveniently stored at room temperature before opening. Simply soak them in fresh water for 2–3 minutes before serving, and watch the tiny pearls plump up and regain their characteristic crunch.

Enjoy them simply with ponzu or sanbaizu dipping sauce, or add them to salads and seafood donburi for a refreshing taste and beautiful finishing touch.

How to Prepare

1. Drain
Place the sea grapes in a strainer and drain the salt water.

2. Soak for 2–3 minutes
Place them under or in fresh running water for approximately 2–3 minutes.

3. Drain & Serve
Drain gently and serve immediately. The sea grapes will plump up and regain their signature crisp, popping texture.

Once rehydrated, sea grapes will gradually begin to shrink, so they are best enjoyed immediately.