Mozuku

Method

Rinse the fresh mozuku seaweed thoroughly under cold running water to remove any sand or impurities, then gently squeeze out excess water without damaging the delicate strands. In a small bowl, whisk together the rice vinegar, soy sauce, sugar, and mirin until the sugar has dissolved completely, then add the sesame oil and stir to combine. Place the prepared mozuku in a serving bowl and pour the dressing over, tossing gently to coat all the seaweed evenly. Toast the white sesame seeds lightly in a dry pan for 1-2 minutes until fragrant, then scatter over the mozuku along with the sliced spring onions. Serve immediately whilst the seaweed still has a slight firmness, or chill for up to 2 hours before serving if preferred.