Known in Japan as Umibudo, meaning "sea grapes", this remarkable seaweed is prized for its distinctive appearance and unique popping texture.
Often referred to as green caviar or sea caviar, Umibudo delivers a refreshing burst of ocean flavour with every bite, making it one of Japan's most sought-after seafood delicacies.
Harvested from the crystal-clear waters of Okinawa, Japan, our premium Umibudo is cultivated in nutrient-rich seawater and carefully picked at its peak to ensure exceptional freshness, flavour and texture.
The tiny, grape-like pearls offer a delicate briny taste and satisfyingly juicy crunch that is unlike any other sea vegetable.
Available Sizes
Preparation Instructions
When you plan on using the umibudo, follow the instructions below to rinse them of the salt water and revive them, ready for use:
1. Remove from the transport brine
• Gently pour off the brine.
• Don't squeeze or compress the sea grapes.
2. Rinse briefly
• Use cool, clean, fresh or slightly salty water (not ice-cold).
• Swirl the umibudo gently for 10–20 seconds to wash away the concentrated brine.
3. Rehydrate
• Place the umibudo in a new bowl of cool water for about 2–5 minutes.
• The sea grapes should plump up and regain their characteristic crunch during this step.
4. Drain well
• Lift them out gently rather than pouring through a colander if possible.
• Let any excess water drain for a minute or two.
5. Serve immediately
• Umibudo is at its best shortly after rehydration.
If your umibudo seem delicate or start to soften in the fresh water, try dissolving about 1 teaspoon of sea salt in 500 mL of water and soaking them for a few minutes instead.
Don’t refrigerate them or soak for too long.
Storage Instructions
Store Umibudo in the saltwater brine provided and keep at room temperature. Do not refrigerate, as cold temperatures can affect the texture and firmness of the sea grapes. For best results, maintain a storage temperature of 20–23°C.
Once opened, keep the sea grapes fully submerged in the brine and consume within 5–7 days.
