Umibudo (sea grapes) is a tropical aquatic vegetable very popular in Japan, where it is considered a delicacy. Prized for its succulent 'bunch of grapes' appearance, it has a refreshing taste and a pleasing 'pop', with the 'grapes' almost exploding in the mouth to release the unique flavour of the sea. 

Umibudo is grown and harvested in mineral rich sea water, drawn at a depth of 612 metres in the ocean in Okinawa. It is then preserved in deep-sea water and is shelf stable until you decide to use it. Umibudo is served uncooked. Take the umibudo out of the deep sea water and refresh it in iced water for two minutes for the berries to firm. The longer you leave it in the iced water the less salt it will have. Serve the condiments separately, as if the condiment is poured over umibudo, it will lose its popping texture.

These beautiful sea grapes are a stunning addition to a variety of dishes.

Store in the refrigerator on opening.