Umibudou is actually a seaweed, and has obviously gottrn its name because of it looks like a small bundle of grapes (Umibudou, umi=sea, budou=grape).

Umibudou mainly grows in subtropical oceans, and especially in shallow, sandy-bottom areas. It’s also called green caviar because of its looks and delicious, mild taste. People of Okinawa have eaten Umibudou since long, long time ago, and its season is from autumn through spring. If you purchase some do not keep them in a refrigerator.

The ideal temperature to keep Umibudou ranges 15~28 degrees Celsius. At that temperature it can be kept about a week, but stored in saltwater, t can be preserved up to two months.