Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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mozuku Nemacystus decipiens, one of the most delicately formed of the brown seaweeds. The thin gelatinous stems can be eaten fresh or blanched, or brined or salted, in which case they need to be rinsed or soaked before use. In blanched form they are a common accompaniment to sashimi.