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Umibudo (Sea Grapes) Salad

Olivia Reid
A refreshing and healthy salad featuring umibudo (sea grapes), a unique ingredient from Okinawa. Perfect for summer or light meals.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 8 minutes
Course Salad
Cuisine Japanese
Servings 4 people
Calories 50 kcal

Ingredients
  

  • 200 g fresh umibudo sea grapes
  • 1 cucumber thinly sliced
  • 1 cup cherry tomatoes halved
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sesame seeds optional, for garnish

Instructions
 

  • Rinse the umibudo gently in cold water and drain well.
  • In a large bowl, combine the umibudo, cucumber, and cherry tomatoes.
  • In a small bowl, whisk together the rice vinegar, soy sauce, and sesame oil.
  • Pour the dressing over the salad and toss gently to combine.
  • Garnish with sesame seeds if desired, and serve immediately.

Notes

  1. Handling Umibudo:
    • Umibudo is delicate, so handle it gently to avoid crushing the beads. Rinse it briefly in cold water to remove excess salt, but avoid soaking it for too long, as this can affect its texture.
  2. Dressing Variations:
    • For a tangier flavor, add a splash of lemon juice or yuzu juice to the dressing.
    • If you prefer a sweeter dressing, mix in a teaspoon of honey or mirin.
  3. Ingredient Substitutions:
    • If fresh umibudo is unavailable, you can use frozen or preserved sea grapes. However, fresh umibudo is recommended for the best texture and flavor.
    • Substitute cucumber with zucchini or daikon radish for a different crunch.
  4. Serving Suggestions:
    • Serve the salad as a side dish with grilled fish or tofu for a complete meal.
    • Pair it with other Okinawan dishes like goya champuru or Okinawan soba for an authentic experience.
  5. Storage Tips:
    • Umibudo salad is best enjoyed fresh. If you need to store it, keep it in an airtight container in the refrigerator for up to 24 hours. Avoid freezing, as this will damage the delicate beads.
  6. Enhancing Presentation:
    • Garnish the salad with toasted sesame seeds, finely chopped green onions, or a sprinkle of shichimi togarashi (Japanese seven-spice blend) for added flavor and visual appeal.
  7. Dietary Adjustments:
    • For a gluten-free version, use tamari instead of soy sauce.
    • To make it nut-free, omit sesame seeds and use a different garnish, such as crushed nori (seaweed).
  8. Experiment with Add-Ins:
    • Add avocado slices for creaminess or shredded carrots for extra color and crunch.
    • Incorporate cooked shrimp or crab meat for a seafood twist.
Keyword healthy salads, Okinawan recipes, sea grapes salad, umibudo salad