Blessings from the Okinawan Sea

July 15th is Marine Day.
So, this July, we're highlighting Okinawan "seafood."

The Okinawan seafood we're featuring at our store is "salt," "mozuku seaweed," and "Shima Tofu."

Okinawan-born salt is sea salt made from its beautiful ocean water. In addition to common sodium chloride, it's a salt with a complex and mellow flavor, rich in natural minerals like calcium, potassium, and magnesium.

As for mozuku seaweed, 90% of the national production comes from Okinawa. While its peak season (April-June) has just passed, salted mozuku can be enjoyed year-round and can even be stored at room temperature. Rich in the noteworthy nutrients fucoidan and dietary fiber, mozuku is a food we highly recommend for those who are health-conscious.

And then there's "Shima Tofu," which cannot be made without "nigari" (bittern) derived from seawater. At our store, we sell Shima Tofu from Hiroshiya Shokuhin, made with Okinawan-born nigari.
This substantial, high-protein, low-calorie tofu is packed with the delicious flavor of soybeans. Please enjoy it in dishes like Tofu Champuru, Hiyayakko (cold tofu), or miso soup.

Other recommendations include "sea grapes," "squid ink," "squid ink soup," and "Aasa" (sea lettuce).

July is also a promotional month for Okinawan products.
Please try our highly recommended Okinawan ocean delicacies.

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