Sea Grapes / Green Caviar (Caulerpa lentillifera)

I. General Information

A. Scientific Name:

Caulerpa lentillifera

B. Alternative Names:

Sea grapes, Green caviar, Lato (Philippines), Umibudō (Japan)

C. Pronunciation:

See grayps / Oo-mee-boo-doh

II. Sourcing and Origin

A. Source:

Cultivated in tropical coastal regions, mainly the Philippines, Vietnam, and Okinawa.

B. Geographic Origin:

Philippines, Okinawa (Japan), Vietnam, Pacific Islands.

C. Method of Processing:

Harvested fresh, rinsed, and eaten raw.

III. Properties and Uses

A. Physical Properties:

Tiny grape-like beads

Bright green color

Crunchy texture

B. Chemical Composition:

Minerals: calcium, magnesium, iodine

Vitamins A and C

Dietary fiber

C. Primary Uses:

Skincare: Hydration in marine extracts.

Haircare: Mineral-rich for scalp health.

Wellness: Supports hydration and digestion.

Culinary: Eaten fresh in salads, sushi, and dipping sauces.

Household: Served as a delicacy at special gatherings.

D. Key Benefits:

Rich in vitamins and minerals

Refreshing, hydrating seaweed

Low-calorie superfood

IV. Safety and Considerations

A. Potential Allergies:

Rare, but may trigger iodine sensitivity.

B. Best Practices for Use:

Eat fresh with vinegar dips or in salads.

C. Special Precautions:

Should be consumed fresh; does not store long after harvest.

V. Fun & Educational Facts

A. Historical Context:

Traditionally enjoyed in Okinawa and widely consumed in the Philippines.

B. Did You Know?

Called “green caviar” for its bead-like appearance and pop-in-the-mouth texture.

C. DIY Recipe Idea:

Philippine lato salad with tomatoes and onions

Okinawan sea grapes with soy sauce dip

Sushi topping