Seaweeds can be found in the following groupsĪscophyllum nodosum exposed to the sun in Nova Scotia, Canada Dead man's fingers ( Codium fragile) off the Massachusetts coast in the United States The top of a kelp forest in Otago, New Zealand Retrieved January 22, 2019.Informal group of macroscopic marine algae 'In search of the fruits of Okinawa's oceans'. ^ 'All About Umibudo (Sea Grapes) - Where to Buy, Recipe, and More!'.'A Brief Note of Lato (Caulerpa racemosa) Harvest at Solong-on, Siquijor, Philippines'. ^ Wagey, Billy T Bucol, Abner A (25 February 2014).'Nutritional Evaluation of Tropical Green Seaweeds Caulerpa lentillifera and Ulva reticulata'. ^ Ratana-arporn, Pattama Chirapar, Anong (2006).'Comparative production and nutritional value of 'sea grapes' - the tropical green seaweeds Caulerpa lentillifera and C. Neveux, Nicolas Magnusson, Marie de Nys, Rocky (21 December 2013). 'Advances in cultivation, wastewater treatment application, bioactive components of Caulerpa lentillifera and their biotechnological applications'. ^ Chen, Xiaolin Sun, Yuhao Liu, Hong Liu, Song Qin, Yukun Li, Pengcheng (2019).PROSEA (Plant Resources of South East Asia). Bureau of Agricultural Research, Republic of the Philippines. ASEAN/UNDP/FAO Regional Small-Scale Coastal Fisheries Development Project. ^ Revealing Tasty Genetic Secrets of 'Sea Grapes'.Abhandlungen aus dem Gebiete der beschreibenden Naturgeschichte. 'Novae species algarum, quas in itinere ad oras maris rubri collegit Eduardus Rüppell cum observationibus nonnullis in species rariores antea cognitas'. Ĭaulerpa lentillifera is also eaten in Vietnam, where it is known as rong nho or rong nho biển, meaning 'grape algae' in Korea, where it is known as bada podo (바다포도), also meaning 'sea grapes' and in Indonesia (particularly Bali), where it is known as bulung. It is served dipped in ponzu, made into sushi, added into salads, or eaten as is. In Okinawa, Japan, it is known as umi-budō ( 海ぶどう), meaning 'sea grapes', or kubiretsuta. They are also coveted by coastal Malay communities (as latoh) in the Riau Archipelago and Singapore, the latter until they were displaced inland late 20th century. Its popularity has also spread to the Malaysian state of Sabah (where it is spelled latok) due to the migrations of the Bajau peoples. After being washed in clean water, it is usually eaten raw as a salad ( ensaladang lato), mixed with chopped raw shallots and fresh tomatoes, and dressed with a blend of fish sauce or bagoong (fish paste) and vinegar. lentillifera is usually known as latô or arosep. They have been described as tasting 'like the ocean.' It is known to be rich in iodine. They are almost always eaten raw on their own or in salads. racemosa, have been traditionally eaten in the cuisines of Southeast Asia, Oceania, and East Asia.

Culinary uses Umi-budō at Miyakojima, Okinawa prefecture, JapanĬaulerpa lentillifera, along with C.

Most are for domestic consumption, but they are also exported to Japan. Commercial cultivation has since spread to other countries, including Vietnam, Taiwan, and China (in Fujian and Hainan). Ĭommercial cultivation was followed by Japan in 1968, where it was cultivated in tanks in the warmer waters of Okinawa. They are usually harvested after two months from first planting, and every two weeks afterwards depending on growth rates. Currently, there are around 400 hectares of ponds in the Cebu, producing around 12 to 15 tons of fresh C. lentillifera was in the 1950s in Cebu, Philippines, after accidental introduction of C. lentillifera were harvested directly from the wild. Instead of leaves, the algae has bubbles that burst in the mouth, releasing an umami taste. It is a siphonous macroalgae, meaning it is a giant single cell with multiple nuclei, and can grow to 30 cm in length.

racemosa, are also known as sea grapes or green caviar in English. Its cultivation has since spread to other countries, including Vietnam, Taiwan, and China.

Both countries remain the top consumers of C. It was first commercially cultivated in the Philippines in the 1950s, followed by Japan in 1968. It is traditionally eaten in the cuisines of Southeast Asia, Oceania, and East Asia. This seaweed is one of the favored species of edible Caulerpa due to its soft and succulent texture. Caulerpa lentillifera is a species of ulvophyte green algae from coastal regions in the Asia-Pacific.

Lato guso seaweed