Common Name: Sea Grapes

Scientific Name: Caulerpa lentillifera

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: Sea grapes are a type of green algae native to the Pacific coastal regions of Asia. Traditionally, it was wild-harvested, however, it first became commercially cultivated after accidental introduction to fish ponds in Cebu, Philippines in the 1950s. Japan soon followed suit and began commercial culivation in Okinawa.

Uses: The seaweed is almost always eaten raw, either on its own or incorporated into salads or sushi. It offers a fun textural aspect as the small “bubbles” burst in the mouth, similar to popping boba or caviar.

Selection & Storage: Look for bright green, intacted fronds. Avoid those that seem slimy or smell off.

Fresh sea grapes are often sold submerged in saltwater to maintain freshness. Store them at room temperature for up to 3 days for maximum quality. Rinse gently in cool, clean water to remove excess salt before serving.

Taste Rating: ☆☆☆☆☆

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