July
4
Onna Mozuku Day (Onna Mozuku no Hi)
Food DaysLast updated:
What Is Onna Mozuku Day?
July 4 is "Onna Mozuku Day," established by the Onna Village Fisheries Cooperative and Igeta Takeuchi Co., Ltd. of Sakaiminato, Tottori Prefecture, to promote "Onna mozuku," a seaweed that is harvested only in Onna Village, Okinawa Prefecture.
The Origins of Onna Mozuku Day
The anniversary marks the date — July 4, 2011 — when Onna mozuku became the first variety of brown algae (the group that includes mozuku, wakame, and kombu) to be officially registered as a distinct cultivar by Japan's Ministry of Agriculture, Forestry and Fisheries.
- Origin event: Cultivar registration on July 4, 2011
- Established by: Onna Village Fisheries Cooperative and Igeta Takeuchi Co., Ltd.
- Cultivar name: The registered cultivar is called "Onna No. 1"
- Production area: Onna Village, Okinawa Prefecture (a village on the central west coast of Okinawa Island, also known as a resort area lined with large hotels)
- Purpose: To build the brand identity of mozuku as a regional specialty
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Trivia About Mozuku
- Domestic production: The vast majority of mozuku consumed in Japan is produced in Okinawa Prefecture.
- How it's eaten: Most commonly served as "mozuku-su" (mozuku in vinegar), prized for its refreshing tartness.
- Nutrition: Mozuku is a seaweed well known for being rich in dietary fiber.
- Origin of the name: A widely cited theory is that "mozuku" comes from "mo-tsuku" ("attached to seaweed"), because it grows attached to other seaweeds.
- What's actually sold: Most of what is sold as "mozuku" in Japan is a different species, Okinawa mozuku (Cladosiphon okamuranus), rather than the species whose standard Japanese name is "mozuku."
- Farming: Techniques for farming Okinawa mozuku were developed in the 1970s in Okinawa and elsewhere, and annual production has generally ranged between about 10,000 and 20,000 tons.
How to Enjoy This Day
July 4 is a day to turn your attention to ingredients from the seas of Okinawa. Why not try mozuku in different forms — from vinegared mozuku-su to crispy mozuku tempura?