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Why the Japanese eat seaweed daily (and you should, too)
Mozuku
On the Japanese island of Okinawa, most men reach age 84. Okinawan women routinely reach age 90 and are three times more likely to reach 100 than their North American counterparts.
Research indicates that mozuku, a brown seaweed cultivated off Okinawa, could be a key element in this longevity.
Mozuku contains very high levels of fucoidan, a molecule that is found in most brown seaweeds. Fucoidan gives mozuku its slimy, stringy texture. But that’s not all it does.
In lab testing, fucoidan has been found very effective at suppressing the formation of both cancerous tumors and blood clots.
A common way to eat mozuku is from packages where it is dressed with vinegar. But this stringy seaweed is extremely versatile. Buy it in specialty markets and use it in stir-fries, tempuras, soups, or omelets.
