Food · Fermented foods
Umi-budō (Sea Grapes / Green Caviar)
うみぶどう (Umi-budō)
Also known as: Umi-budō, Sea grapes, Green caviar, Caulerpa lentillifera, 海ぶどう
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| Category | Food |
|---|---|
| Japanese labeling name | うみぶどう |
| Common Japanese notations | うみぶどう, 海ぶどう, ウミブドウ |
| Origin | Caulerpa lentillifera; cultivated in Okinawan waters; principal modern production region Okinawa; the spherical bubble-like structures resemble small grapes (giving the name) |
| Typical functions | Premium foodservice and Okinawan tourism specialty, Sashimi and ponzu accompaniment — distinctive popping texture, Premium gift retail |
| Regulatory status in Japan | Standard agricultural product labeling. Okinawan production. Note: umi-budō should be stored at room temperature in salt water or special preservation — refrigeration causes deterioration. Not a designated allergen. |
Umi-budō (うみぶどう / 海ぶどう) — sea grapes / green caviar (Caulerpa lentillifera) — is an Okinawan specialty seaweed with distinctive bubble-cluster structure that 'pops' when eaten. The OEM positioning is premium Okinawan foodservice and tourism specialty: as a sashimi and ponzu accompaniment with unique texture experience, and as Okinawan premium gift retail. Critical storage note: must be stored at room temperature, not refrigerated.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh umi-budō (in special preservation packaging — should not be refrigerated)
- Premium gift retail (Okinawan)
Ingredient profile
Caulerpa lentillifera, Okinawan cultivated seaweed with spherical bubble structures.
OEM applications
Premium foodservice — sashimi and ponzu accompaniment.
Okinawan tourism cuisine specialty.
Premium gift retail.
For OEM: Okinawan tourism gift retail OEM, premium foodservice supply.
Regulatory classification in Japan
Standard food labeling. Okinawan origin. Special storage requirements (room temperature).
Not a designated allergen.
Regulatory classification in other markets
| EU | Niche specialty positioning. Same species also produced in Philippines/Vietnam. |
|---|---|
| USA | Niche specialty in Asian cuisine channels. |
| China | Niche specialty positioning. |
| Korea | Niche specialty positioning. |
Market reference formulations
Example finished products will be added after verification of Okinawan origin.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Umi-budō (Sea Grapes / Green Caviar)?
- Umi-budō (うみぶどう / 海ぶどう) — sea grapes / green caviar (Caulerpa lentillifera) — is an Okinawan specialty seaweed with distinctive bubble-cluster structure that 'pops' when eaten. The OEM positioning is premium Okinawan foodservice and tourism specialty: as a sashimi and ponzu accompaniment with unique texture experience, and as Okinawan premium gift retail. Critical storage note: must be stored at room temperature, not refrigerated.
- What is the regulatory status of Umi-budō (Sea Grapes / Green Caviar) in Japan?
- Standard agricultural product labeling. Okinawan production. Note: umi-budō should be stored at room temperature in salt water or special preservation — refrigeration causes deterioration. Not a designated allergen.
- What products typically use Umi-budō (Sea Grapes / Green Caviar)?
- Fresh umi-budō (in special preservation packaging — should not be refrigerated) / Premium gift retail (Okinawan)
- Where does Umi-budō (Sea Grapes / Green Caviar) come from?
- Caulerpa lentillifera; cultivated in Okinawan waters; principal modern production region Okinawa; the spherical bubble-like structures resemble small grapes (giving the name)
- What is the INCI / JSCI labeling name for Umi-budō (Sea Grapes / Green Caviar)?
- JSCI: うみぶどう
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — うみぶどう
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.