Freshly caught seafood is sent directly to nearby
Asian countries on daily non-stop flights
from their closest Japanese neighbor,
Okinawa.

Okinawan delicacy also called green caviar -- umi budou

When you bite into this uniquely shaped seaweed, little capsules pop in your mouth. Enjoy this specialty marine product of Okinawa in vinegar and soy sauce or as a topping for sushi. As you bite into umi budou, its beautiful green capsules fill your mouth with the taste of the sea. Umi budou is a perfect accompaniment for other seafood, including tuna sashimi, and is also used as a garnish to add extra color to a dish.

Umi budou is very sensitive to changes in temperature. Don't keep umi budou at temperatures higher than 30℃ or lower than 20℃. Keep it at room temperature and eat as soon as possible.

※Umi budou must be kept at room temperature in order to maintain its unique texture.
※During transport, umi budou often turns white due to the lack of light. In order to recover its color, put umi budou in a clear container and place it under weak light. (It takes about two hours to recover its color under fluorescent light.)

※Wash umi budou lightly before eating.