Mozuku - Okinawa's unique seaweed for your health and longevity
- Japanese centenarians: secrets and tricks
- What is the mozuku?
- Mozuku:value and importance
- The benefits of mozuku, its necessity
- Mozuku: how to cook and storage
Secrets of the centenarians of Japan are of interest to many people. What is the Japanese eating and drinking that allows them to live to a very advanced age? And not only to live, but also to meet this age with dignity - with a sharp mind, good memory and in excellent physical shape.
So, for example, on the island of Okinawa, where the largest number of centenarians and these people, despite their venerable age, fully serve themselves and are independently engaged in daily household chores.
Of course, researchers could not leave this fact unattended. And they found out that the diet of Okinawa residents plays a big role. Every day on their table there are seaweed dishes. They are the richest source of valuable substances that cannot be obtained in such quantities from other food products. Hijiki, wakame, kelp ... But special attention deserves the mozuku.
The official scientific name for the muzuku is Cladosiphon okamuranus tokida. This little seaweedcan only be found in the coastal waters of Okinawa. After the benefits of mozuku have been confirmed, the need for this algae has grown many times over. The amount that was collected under natural conditions was not enough, and they began to cultivate the mozuku.
Currently, 99% of mojuku algae is grown on artificial plantations in the coastal waters of Okinawa. The experience of cultivating beneficial algae has already totaled more than 35 years. But in recent years, due to global warming, mojuku yields have begun to decline.
Japanese scientists are working hard to preserve this unique marine plant organism. Innovative methods of growing mozuku are constantly being invented, which allow us to collect stably high yields despite changing weather conditions.
Like many other edible algae, mozuku it has a rich composition. It contains a large number of minerals, vitamins and amino acids. On the table of Okinawa residents, this seaweed are usualy present daily. Therefore, such problems as vitamin deficiency and deficiency of other nutrients are not familiar to them.
But the main value of mozuku is that algae contain a large amount of a unique polysaccharide - fucoidan. This substance of natural origin has many useful properties. Its healing properties are carefully researched in the largest scientific laboratories in the world.
The effectiveness of fucoidan in the complex treatment of oncology and as its prevention has already been confirmed. But there are other, no less outstanding properties.
Fucoidan is also found in other algae. But only in the mozuku it is in record concentration - up to 90% of the total composition. Therefore, the vast majority of fucoidan-based supplements are made from mozuku grown near Okinawa. What healing properties does fucoidan have?
Unfortunately, a cure for cancer that would help everyone, with all types and at any stages of this disease, has not been invented yet. But fucoidan can significantly increase the effectiveness of traditional therapy. A series of experiments were conducted in Tokyo, during which the tumor cells were treated with concentrated fucoidan.
Within 72 hours, the cancer cells died, and healthy tissue remained intact.
Of course, the result of an experiment in a test tube, where high concentration fucoidan acted directly on tumor cells, will slightly differ from actual conditions. Fucoidan, which enters the body, is absorbed into the intestines and only then spreads with blood to all organs, interacting with cancer cells in a much lower concentration.
But even in this case, the result will be positive. High doses of fucoidan inhibit tumor growth and prevent the formation of metastases, increase the number of macrophages and T-killers, help the body mobilize immune resources and fight cancers. In addition, fucoidan helps to restore the body after radiation and chemotherapy, and also increases the effectiveness of these procedures.
Fucoidan successfully fights various types of viruses. Moreover, its effectiveness has been proven even in fighting herpes viruses of all types. It is impossible to completely destroy the herpes virus. But thanks to taking fucoidan, it is possible to restrain the activity of the virus in the body and achieve stable remission for a long period.
Regular intake of fucoidan 1-2 times a year will avoid exacerbations of herpes.
The constant use of mozuku algae or periodic courses of fucoidan supplements significantly improves blood quality, increase vascular elasticity, and positively affects the functions of the circulatory system.
Fucoidan dilutes blood and prevents blood clots. For this reason, it should be combined with caution with other drugs that have an anticoagulant effect.
The mozuku extract contains antioxidants that actively interact with free radicals and neutralize their negative effects on cell membranes. Thanks to this, the body maintains the health of all organs and systems, and its youth is also prolonged.
The anti-aging effect of fucoidan is widely used in cosmetology. Also, its use helps to cleanse and improve the skin, helps to remove toxins.
Buying mozuku is just the first step. Next, you need to properly prepare this exotic seaweed. So that the finished dish does not lose its beneficial properties.
Harvest of the mozuku in Okinawa is only three months a year - from April to June. All the rest of the time, the algae is perfectly stored. To do this, they are either dried in their pure form or salted and hermetically packed.
Fresh mozuku algae have a characteristic brackish sea flavor and gelatinous texture. Most Japanese eat mozuku in different forms - with rice, in soup, fried in batter.
But here is the main secret! Heat destroys the most valuable fucoidan, depriving the finished dish of the good portion of the useful properties of mozuku.
But the culinary traditions of Okinawa residents imply the use of mozuku exclusively in its raw form. Now it’s clear how the Okinawans earned the worldwide fame of long-livers?
Therefore, gourmets who want to enjoy the authentic taste of Japanese dishes can take advantage of their favorite recipes. We will talk about a simple cooking method that allows you to get the most out of using mozuku.
A simple recipe for cooking mozuku
If you purchased dry algae, rinse it with water and pre-soak in cold clean water. When the volume increases by about 5 times, drain the excess water.
If you have fresh salted algae, be sure to rinse it under running water before use to remove excess salt. If you prefer not salty meals, after washing, fill the mozuku with clean water and leave for 30 minutes.
Be sure to flavor ready-to-eat algae with lemon juice or vinegar. Thanks to acid, the digestibility of fucoidan is significantly increased. If desired, chopped fresh cucumber and green onions, as well as soy sauce, can be added to the mozuku.
Mozuku storage rules
There are some storage requirements that must be observed.:
- Sealed packaging can be stored under room temperature.
- After opening the packaging, the mozuku must be stored in the refrigerator. Term - no more than 15 days.
- The washed soaked algae should not be stored for more than 3 days.
Follow these simple rules, and the mozuku on your table will always be fresh, tasty and healthy.
In our online store you will find:
Mozuku Okinawa Kaisei Bussan fresh seaweed mozuku - a product that many of our customers have already loved.
More algae products you will find here here.