Market seafood stall
×Umibudo (sea grapes)
Why you must eat itA green seaweed whose tiny beads cluster like grapes. In the mouth they pop, and a sea scent spreads with the salt. Eaten with a light dip of sweet vinegar or ponzu, added just before eating, since a long soak shrinks the beads. Sold in small packs to eat on the spot. Not over-chilled, at room temperature the beads hold their snap.
Umibudo is a seaweed farmed in Okinawan waters, formally called sea-grape caulerpa. Its popping texture earns it the name "green caviar." It is around all year at markets and izakaya, but freshness is everything and it does not keep. Stock and prices are a guide, so check on site.
- Nearest
- Makishi Stn
- Hours
- 10:00-19:00 頃
- Price
- ¥500–900
Dishes here
- Second-floor diner, Makishi Public Market × Reef-fish sashimi (gurukun, machi)
- Market tofu shop / diner × Yushi-dofu (soft-curd tofu)
- Second-floor Okinawan diner × Nakami-jiru (pork tripe soup)
- Second-floor Okinawan diner × Tebichi (braised pig trotter)
- Second-floor diner (mochiage) × Reef fish, salt-simmered or butter-grilled