Umibudo

Method

Gently rinse the fresh umibudo under cold water and drain thoroughly to remove excess salt and sand, being careful not to damage the delicate grape-like clusters. In a small bowl, whisk together the cooled dashi, rice vinegar, soy sauce, mirin and sesame oil to create a light dressing. Place the drained umibudo in a serving dish and pour the dressing over just before serving, mixing gently to coat evenly. Sprinkle with sesame seeds and serve immediately whilst the umibudo maintains its crisp, popping texture. The dish is traditionally eaten chilled and should be consumed within a few minutes of dressing to preserve the distinctive bursting quality of the sea grapes.