You can find the island of Miyako between the Yaeyama archipelago and the main island of Okinawa. In Japan, specifically in Okinawa, the farming and cultivating of the Japanese sea grape are centered on the island of Miyako. In the Philippines, the center of cultivating the sea grapes is in Mactan, Cebu. The Farms That Cultivate the Japanese Sea Grapes and the Restaurants That Use It Uniquely Considering the distance between these two locations, it is safe to say that the area the umibudou can grow in is pretty vast but despite this vastness, it is only majorly cultivated in two areas which are the Philippines and Okinawa. To be a little more specific with this information, you should know that this branches out from Vietnam to the islands of Okinawa. It was stated earlier that this particular plant grows in the coastal regions of the Indo-Pacific. Not a lot of foods provide this sensation to the mouth which is why Japanese gourmets love using it to elevate the texture of certain dishes for their customers. This term is used in reference to the popping of the bubbles because it supposedly recreates the sound of the burst of a small air bubble. The breaking of these little bubbles even has a term in Japanese which is called “puchi-puchi”. Unlike regular grapes that are sweet when they burst in your mouth, the little green bubbles of the sea grapes give the consumer a salty taste of the southern sea it grows out of. It is for this reason that it is known as sea grapes because the bundle of little bubbles it possesses make it look like regular grapes on a vine. In the case of the umibudou, it still has a stem but instead of leaves growing out of the stem, little bubbles grow in replacement of the leaves. They have a stem and leaves grow out of the stem. 6.Usually, seaweeds grow like any other plant. Add into the tossed ingredients and serve immediately. In a separate dish, prepare the dressing by dissolving the sugar, salt and pepper in vinegar. In a large mixing bowl, combine together the guso, onion, tomatoes and ginger. Submerge in cold water in ice, then drain thoroughly. Blanch it by soaking it in hot water for a couple of minutes. Put it in a strainer and clean with water, then drain. Ingredients: 2 cups guso 1 large onion, chopped 2 pcs tomatoes, seeded and chopped thumb sized ginger, minced ¼ cup vinegar salt, sugar and black pepper to tasteĬooking Directions: 1. Preparation Time: 15 minutes Yield: 4- 5 servings It is guaranteed to make your meal extra special and unforgettable. Hope you try this recipe and discover the wonders and flavors of guso. The saltiness of the guso and the acidity of the vinegar cut through the oiliness and fattiness of the meat. This salad is best eaten as a side dish along with fried fish, lechon (roasted pig), grilled liempo (pork belly) or whatever main dish is on the table. A dressing made of vinegar and spices are then added. The following are then added – onions, tomatoes and ginger to complete this flavorful dish. What is there not to like about this dish? This salad is prepared by first blanching it for a few minutes. It is also fat-free, low in calories and easy to digest. The guso contains a high amount of vitamins and minerals, and a good source of protein. This recipe is not only refreshing and delicious but very healthy as well. There is also the red guso which is relatively bigger in size and grows faster than the green variety. It is commonly sold in markets or peddled along the streets. Its texture is smooth and looks like a leafless branch. It is bright green in color, and could be described as a type of gelatinous seaweed that tastes similar to Jell-o but a little on the crunchy side like cucumber. There are over 1,500 species of seaweed found in the country, and only 500 of them are edible. This recipe is called Seaweed Salad recipe with guso as its main ingredient. One of the popular seaweed is guso (eucheuma spinosum). Seaweed Salad Recipe (Guso Salad) Aside from fish and seafood, the Philippine waters is also abundant in seaweeds that are edible and part of our cuisine.
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