Mozuku Recipes

Let's have good dishes with
Mizutaya no Gokubuto Shio-mozuku!

Fresh Salad of Mizutaya's Mozuku and Daikon

Ingredients

Mizutaya's Mozuku (50g per person), Daikon (as much as needed), Carrot (small amount), Parsley (a little), Mayonnaise (a little), Vinegar (a little), Salad Oil (a little), Cayenne Pepper Powder (a nip), Mustard Paste (a little), Monosodium Glutamate (a nip), Japanese Stock Powder (a nip)

Directions

Make dressings first. Put 1 tablespoon of mayonnaise, 1 tablespoon of salad oil, and 1 tablespoon of vinegar in a bowl and mix well. Put in monosodium glutamate and Japanese stock powder little by little and taste a bit. If it's good, put in cayenne pepper powder and mustard paste, mix well, and taste a bit again. Add them as spicy as you want.
Take out Mizutaya's Mozuku and wash with tap-water 3 or 4 times to remove salt. Cut it in a length that is easy to eat.
Wash daikon and carrot well and cut into rectangles. Sprinkle salt on them and rub a little. After they get soft, wash with tap-water well and drain off water.
Put in a bowl and mix well. Then add and mix.
Pour on and mix well. Dish up and garnish with parsley.

 

Exquisite Tempura of Mizutaya's Mozuku

Ingredients

Mizutaya's Mozuku (50g per person), Onion (some), Carrot (some), Flour (a little), Egg (1), Parsley (a little)

Directions

Wash Mizutaya's Mozuku with tap-water 3 to 4 times and remove salt. Cut it in a length that is easy to eat. It might get tangled if it's too long when mixing with tempura batter.
Slice onion thinly.
Cut carrot into thin rectangles.
Put in some flour and an egg in a bowl. Put in some water and mix them to make tempura batter. Don't pour too much water. Make the batter a little thick. (Important!)
Put and in and mix well.
Deep fry as regular tempura. It would be easier to use a spoon and shape a little when you put in the oil.
Dish up and garnish with parsley. Please eat it while it's warm.

Mizutaya's Mozuku Dressed with Nametake

Ingredients

Mizutaya's Mozuku (50g per person), Bottled Nametake (some), Parsley (a little)

Directions

Take out some Mizutaya's Mozuku and wash a little to remove salt. Cut it in a length that is easy to eat.
Check the taste of bottled nametake. (Each product has different saltiness.)
Put in and mix.
Dish up and garnish with parsley.

Kimpira of Potato and Mizutaya's Mozuku (Curry Flavor)

Ingredients

Mizutaya's Mozuku (50g per person), Potato (some), Carrot (a little to add color), Small Green Onion (some), Flavored Salt and Pepper (a nip), Curry Powder (a nip), Salad Oil (a little)

Directions

Peel potato and cut into thin strips. Then soak in water to remove astringent taste.
Wash Mizutaya's Mozuku with tap-water 3 to 4 times and remove salt. Cut it in a length that is easy to eat.
Peel carrot and cut into thin strips.
Heat some salad oil in a frying pan and fry drained-off potato and carrot. When they are a little cooked, sprinkle flavored salt and pepper. Cook vegetables for 8 minutes and put in. Fry for another 1 or 2 minutes. Don't cook vegetables too much.
Remove the frying pan from the stove and sprinkle some curry powder.
Dish up and put chopped small green onion on top a little.

There is a lot of fresh and nutricious spinach in stores, grew outside basked in bright sunshine of spring. Let's make a spinach salad bowl with this nutricious spinach sold in fairly reasonable price. Bitter spinach is more nutricious. We use it uncooked. Of course, we can take in mozuku's nutrition, too.

* Please adjust the amount of ingredients by number of people. This recipe only shows the basic ratio.

Healthy Salad of Mizutaya's Mozuku and Spinach

Ingredients

Spinach (as much as needed), Mizutaya's Mozuku (50g per person), carrot (some), For Dressing: Mayonnaise, Salad Oil, Vinegar (Lemon Vinegar etc.), Miso, Cayenne Pepper Powder, Wasabi, Monosodium Glutamate, Japanese Bonito Stock Powder

Directions

Make dressing first.
Put 1 tablespoon of mayonnaise, 1 tablespoon of salad oil, 1 tablespoon of vinegar (same amount), and 1/2 tablespoon of miso and mix them well.
Add some monosodium glutamate and Japanese bonito stock powder to and mix well. Taste it and if it's good, add some cayenne pepper powder and wasabi for spiciness.
Cut carrot into thin strips and rub some salt. After it gets soft, wash with water and remove salt.
Wash spinach well. Drain off water and cut it in a size that is easy to eat.
Wash Mizutaya's Mozuku with tap-water 3 to 4 times and remove salt. Cut it in a length that is easy to eat.
Put and in a bowl and mix lightly.
Put on and adjust the taste.
Dish up and it's done!

Mizutaya's Mozuku Balls

Ingredients

Mizutaya's Mozuku, Flour, Monosodium Glutamate, Japanese Bonito Stock Powder, Salad Oil, Chopped Red Pickled Ginger

Directions

Take out Mizutaya's Mozuku as much as needed and wash it with tap-water 3 to 4 times and remove salt. Cut it in a length that is easy to eat.
Put some flour in a bowl. Pour some water and mix well. (Make it a little soft.)
Put monosodium glutamate and Japanese bonito stock powder in . Salt is not necessary, saltiness will be added from chopped red pickled ginger. (Taste a little, thin taste is fine.)
Put some chopped red pickled ginger and mix again. (Don't put in too much.)
Heat takoyaki grill pan. Pour and grill. (It's also good to grill like okonomiyaki with a frying pan if you don't have a takoyaki grill pan.)
* It matches well with beer, and also good for children's snack.

Bowl of Rice with Mizutaya's Mozuku Thick Starchy Sauce

Ingredients

Mizutaya's Mozuku (50g per person), Chicken Leg Meat (some), Onion (some), Carrot (some), White Radish Sprouts (some), Starch (a little), Japanese Bonito Stock Powder (a nip), Light Soy Sauce (a little), Salad Oil (a little)

Directions

Put Mizutaya's Mozuku in a draining basket as much as needed. Wash and rub lightly with tap-water and remove salt. Cut it in a length that is easy to eat.
Peel onion and carrot and slice them.
Chop chicken leg meat in a size that is easy to eat.
Put salad oil in a pot and heat it. Fry chicken meat until the surface is cooked. Put in vegetables and cook well.
Pour in some hot water or water in .When the water is boiled, add Japanese bonito stock powder for seasoning.
Taste a little here. If it's good, add .
Boil a little and add water-blended starch for some thickness.
Put some rice in a bowl and pour on top. Garnish white radish sprouts on top.
It's also good to pour on top of udon or soba. Please have it while it's warm.

Warm Soup of Mizutaya's Mozuku

Ingredients

Mizutaya's Mozuku (50g per person), Shimeji Mushroom (some) enoki mushroom is also fine instead, Tofu (as much as needed), Sesame Oil (a little), Roasted Sesame (a nip), Small Green Onion (a nip), Chicken Broth Powder (some), chicken consomme is also fine instead.

Directions

Put Mizutaya's Mozuku in a draining basket as much as needed. Wash lightly with tap-water 3 to 4 times and remove salt. Cut it in a length that is easy to eat.
Cut off hard tip of shimeji mushroom and divide into small bunches.
Cut tofu in a size that is easy to eat.
Pour some sesame oil in a pan and cook shimeji mushroom.
Pour in some hot water or water and put in immediately.
Just before the water boils, add chicken broth powder. Taste a little here.
When the water boils, add Mizutaya's Mozuku in the pan.
If the taste is good, dish up and put some roasted sesame and chopped small green onion on top.
Please eat it while it's warm. It's also good to have it with some bread for breakfast.

Mizutaya's Mozuku and Mulukhiya Dressed with Ponzu Vinegar and Basil

Ingredients

Mizutaya's Mozuku (50g per person), Mulukhiya (some), Concentrated Ponzu Vinegar (a little), Basil (a nip)

Directions

Wash Mizutaya's Mozuku as much as needed with tap-water lightly 3 to 4 times and remove salt. Cut it in a length that is easy to eat.
Cut hard stems of mulukhiya and parboil it. When it's cooked, put it in cold water immediately to keep the color. After mulukhiya is cooled, drain off water and chop it small on a cutting board.
Put and in a bowl and mix them well.
Add ponzu vinegar in and mix well. Taste concentrated ponzu vinegar.
Dish up and garnish with basil.
* You would definitely like the fresh taste of basil.

Deep-Fried Eggplant and Mizutaya's Mozuku with Cold Sauce

Ingredients

Mizutaya's Mozuku (50g per person), Eggplant (some), Small Green Onion (a little), Dried Bonito Flakes (a nip), Noodle Soup Base (some), Salad Oil (some)

Directions

Cut off the calyx of eggplant and peel. Cut it in a size that is easy to eat. Soak in water to remove astringent taste. It's also OK not to peel the eggplant, but it'll be easier to eat if you peel it.
Take out Mizutaya's Mozuku as much as you need from the bag. Wash it lightly with tap-water 3 to 4 times to remove salt. Squeeze it slightly to drain off water. Cut it in a length that is easy to eat.
Pour in some noodle soup base in a bowl. Use concentrated noodle soup base.
Heat salad oil and deep-fry eggplant. It's cooked when the surface of eggplant turns green. Take out eggplant and put it in the noodle soup base while it's hot.
Put in . Cool it in a refrigerator.
When is cooled enough, put some fried bonito flakes and chopped small green onion on top.
Please eat it while it's cold. It's also good to have it warm.

Easy Tatsuta-Fried Mizutaya's Mozuku

Ingredients

Mizutaya's Mozuku (50g per person), 1 Green Shiso (Japanese Basil), Radish (some), Starch (some)

Directions

Put Mizutaya's Mozuku in a draining basket as much as you need. Wash and rub lightly with tap-water 3 to 4 times and remove salt.
Wash radish and slice the root part in a good size.
Place oil-absorbing paper or kitchen paper on a dish and place the green shiso on it.
Put in a bowl and sprinkle starch enough so mozuku gets a little separated.
Heat tempura oil to 180 degrees. Shape in a flat circle shape with your hands. Put it in the oil.
When it floats on the surface of tempura oil, deep-fry for another 10 seconds. Take it out and place it on the dish. Sprinkle some salt.
 

Mizutaya's Mozuku and Giant Elephant Ear Dressed with Plum Pulp and Basil

Ingredients

Mizutaya's Mozuku (50g per person), Pickled Plum (some), Giant Elephant Ear (some), Basil (a nip), Noodle Soup Base (a little), Monosodium Glutamate (a nip) or Japanese Bonito Stock Powder (a nip)

Directions

Peel giant elephant ear and cut it in a length that is easy to eat. Boil it. When it's cooked, put it in cold water to keep the color. Squeeze it well and drain off water.
Put Mizutaya's Mozuku in a draining basket as much as you need. Wash it lightly with tap-water 3 to 4 times and remove salt. Cut it in a length that is easy to eat.
Let's make sauce. Remove the seed of pickled plum and chop the pulp a little. Put it in noodle soup base and taste it. A little strong flavor is good.
Dish up and . Pour on top. Put plum pulp on top and garnish with basil. Please cool it well before you eat.
 

Thick Starchy Sauce of Mizutaya's Mozuku and Mulukhiya

Ingredients

Mizutaya's Mozuku (50g per person), Mulukhiya (some), Concentrated Ponzu Vinegar (some), Spices (by preference)

Directions

Take out Mizutaya's Mozuku from the bag as much as you need. Put it in a draining basket and wash and rub lightly with tap-water to remove salt. Cut it in a length that is easy to eat
Wash mulukhiya well and boil slightly. Don't boil too much.
When mulukhiya is parboiled, take it out immediately and soak in cold water to keep the color. Cool it and squeeze it to drain off water well.
Put , concentrated ponzu vinegar and some spice in a blender and mix them well. (Check the taste of concentrated ponzu vinegar before adding. Add some spice if you like. Wasabi, Japanese mustard, red pepper, etc.)
Dish up and pour on top. It'll look nice and also delicious to garnish parsley or basil.

Fresh Agar of Mizutaya's Mozuku

Ingredients

Mizutaya's Mozuku (50g per person), Cherry Tomatoes (some), Snow Peas or Snap Garden Peas (some), 1 pack of Agar (powder), Japanese Bonito Stock Powder (a nip), Sugar (a nip), Mirin (a little), Noodle Soup Base (a little), Salt (a nip)

Directions

Wash and rub Mizutaya's Mozuku lightly with tap-water and remove salt. Cut it in a length that is easy to eat.
Peel cherry tomatoes by steeping in boiled water. Cut them in a size that is easy to eat.
Boil snow peas with salt. Cut them in a small size.
Scatter in a tray.
Pour some water in a pot and boil. The amount of water is just needed to set agar.
When the water is boiled, put in some Japanese bonito stock powder. Then add a little sugar, mirin, and salt.
Only a little salt is fine. Taste a little here. Slightly salty is good.
When it's boiled again, add some noodle soup base for seasoning.
Taste a little again. If it's good, add agar powder and stir it slowly. (Just as the directions written on the agar package.)
When agar is stirred enough, slowly pour into . Adjust the place of mozuku, tomato, and snow peas with chopsticks. Put it in a refrigerator and cool it.
When the agar is set, take it out from the tray and cut into pieces in a size that is easy to eat. Place them on a dish and it's done! Please cool it well before you eat.

Mizutaya's Mozuku and Somen Squash Dressed with Ponzu Vinegar and Basil

Ingredients

Mizutaya's Mozuku (50g per person), Somen Squash (as much as needed), Ponzu Vinegar (some), Basil (a nip)

Directions

Take out Mizutaya's Mozuku as much as needed from the bag and wash it with tap-water 3 to 4 times and remove salt. Cut it in a length that is easy to eat.
Cut off the calyx and the bottom part of somen squash and boil it. Stick a bamboo skewer to see how it's cooked. A little tough feel is fine. It'll get crumbled if it's boiled too much. Cool it in cold water. Pull the flesh out with your fingers. It'll get loose like somen. Squeeze it and drain off water well.
Put and in a bowl and mix them lightly. Pour some ponzu vinegar and taste a little.
Dish up and garnish with basil.

Thick Starchy Sauce of Tomato and Mizutaya's Mozuku with Parsley

Ingredients

Mizutaya's Mozuku (50g per person), Tomato (as much as needed), Monosodium Glutamate (a nip), Japanese Stock Powder (a nip), Spices (by preference), Chicken Broth Powder (a nip), Parsley (a little)

Directions

Take out Mizutaya's Mozuku from the bag as much as needed. Wash it with tap-water 3 to 4 times and remove salt. Cut it in a length that is easy to eat.
Peel tomato by steeping in boiled water.
Put in a blender and make it pasty.
Put monosodium glutamate, Japanese stock powder, and chicken broth powder in and taste a little. Only Japanese stock powder or chicken broth powder is also fine. Season it by your preference. (No salt is needed.)
Add some spices to if you like. (Ex. cayenne red pepper, wasabi, Japanese mustard, etc.)
Put on a dish and pour on top. Garnish parsley.

Japanese Salad of Mizutaya's Mozuku and Daikon

Ingredients

Mizutaya's Mozuku (50g per person), Daikon (as much as needed), Carrot (some), Green Pepper (a little), Vinegar (a little), Monosodium Glutamate (a nip), Red Pepper (a little), Salad Oil (a little), Mayonnaise (a little), Wasabi (a little), Ground Sesame (a nip), Concentrated Noodle Soup Base or Light Soy Sauce (a little)

Directions

Take out Mizutaya's Mozuku from the bag as much as you need. Wash it lightly with tap-water 3 to 4 times and remove salt. Cut it in a length that is easy to eat.
Peel daikon and cut along the fiber into sticks. Rub salt lightly. (Don't rub too much. The texture will be lost.)
Peel carrot and cut along the fiber into sticks as same as daikon. Rub salt lightly and don't rub too much. (The texture will be lost.)
Mix and . Wash with water well and remove salt. Squeeze and drain off water.
Remove the calyx of green pepper. Remove seeds inside and wash with water. Cut into thin strips.
Let's make dressing.
Put vinegar in a bowl. Then add salad oil, add mayonnaise next. The ratio is vinegar 1: salad oil 1: mayonnaise 0.3. Mix them well, then add monosodium glutamate. Add a little noodle soup base and Japanese bonito stock powder. Then taste a little. If it's good, add some spice (red pepper or wasabi, etc.) and adjust the taste. Finally, add ground sesame.
Put and in a new bowl and mix them. Pour on top.
Put on a dish.
 

Pickles of Mizutaya's Mozuku and Vegetables

Ingredients

Mizutaya's Mozuku (50g per person), Root Vegetables (as much as needed), Ponzu Vinegar (a little), Basil (a little)

Directions

Use left over root vegetables in the refrigerator wisely.
Peel daikon and carrot. Cut cucumber slantwise in thin slices.
Take out Mizutaya's Mozuku from the bag as much as you need. Wash it with tap-water 3 to 4 times and remove salt. Cut it in a length that is easy to eat.
Cut daikon and carrot in a size that is easy to eat and rub some salt. Wash and remove salt, then drain off water.
Cucumber will be used in slices.
Mix and in a bowl. Pour some ponzu vinegar and taste a little. Dish up if the taste is good and garnish with basil.
 

Kimpira of Daikon Peel and Mizutaya's Mozuku

Ingredients

If you have some left over daikon peel and carrot peel, please prepare a dish with mozuku as kimpira.

Directions

Take out Mizutaya's Mozuku from the bag as much as you need. Wash it lightly with tap-water 3 to 4 times and remove salt. Cut it in a length that is easy to eat.
Cut daikon peel and carrot peel into thin sticks. Fry in a pan with salad oil.
When is cooked 70%, adjust the flavor. Add noodle soup base first. Then monosodium glutamate, Japanese bonito stock powder or Japanese stock powder next. Taste a little here. Slightly strong flavor is fine.
Add Mizutaya's Mozuku and fry for a while. Add red pepper.
Put it on a dish and sprinkle some roasted sesame on top.

Sticky Dish of Mizutaya's Mozuku and Gumbo

Ingredients

Mizutaya's Mozuku (50g per person), Gumbo (as much as needed), Ponzu Vinegar (a little)

Directions

Take out Mizutaya's Mozuku from the bag as much as you need. Wash it with tap-water 3 to 4 times and remove salt. Cut it in a length that is easy to eat.
Wash gumbo with water well. Sprinkle salt and rub on a cutting board. When it gets a little soft, wash again and remove salt. Wipe off water.
Slice it thinly and mix well with .
Pour some ponzu vinegar on top. Put it on a dish.

Mizutaya's Mozuku and Soybean Sprouts Dressed with Ponzu Vinegar

Ingredients

Mizutaya's Mozuku (50g per person), Soybean Sprouts (some), Cucumber (some), Ground Sesame (a nip)

Directions

Take out Mizutaya's Mozuku from the bag as much as you need. Wash it with tap-water 3 to 4 times and remove salt. Cut it in a length that is easy to eat.
Boil soybean sprouts lightly. Then cool with cold water and drain off water well.
Cut cucumber into thin slices.
Mix and well. Pour some ponzu vinegar on top and taste it. If it's good, put it on a dish and sprinkle ground sesame on top.

Oil Fried Mizutaya's Mozuku and Soybean Sprouts

Ingredients

Mizutaya's Mozuku (50g per person), Soybean Sprouts (as much as needed), Green Pepper (a little), Dried Bonito Flakes (a nip), Salad Oil (a little), Japanese Stock Powder or Japanese Bonito Stock Powder (a nip), Red Pepper (a little), Monosodium Glutamate (a nip), Soy Sauce (a little), Sugar (a nip), Mirin (a little)

Directions

Take out Mizutaya's Mozuku from the bag as much as you need. Wash it with tap-water 3 to 4 times and remove salt. Cut it in a length that is easy to eat.
Remove the calyx of green pepper. Remove seeds inside and wash with water. Cut into a size that is easy to eat.
Heat a frying pan and pour some salad oil in it. Cook soybean sprouts a little. Add green pepper and cook a little more. When soybean sprouts and green pepper are slightly cooked, start seasoning.
First, add monosodium glutamate. Then, add Japanese stock powder or Japanese bonito stock powder. Next add these in order: sugar, mirin, and soy sauce. Taste a little here.
If it's good, add Mizutaya's Mozuku at and cook a little more.
Finally, add red pepper and adjust the taste.
Put it in a dish and sprinkle dried bonito flakes on top.

Mizutaya's Mozuku Dressed with Natto

Ingredients

Mizutaya's Mozuku (50g per person), Natto (some), Small Green Onion (a little)

Directions

Take out Mizutaya's Mozuku from the bag as much as you need. Wash it with tap-water 3 to 4 times and remove salt. Cut it in a length that is easy to eat.
Mix natto as usual.
Put on top of . Put some chopped small green onion on top.

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