The Japanese eat anything which comes out from the sea and also like combining slimy food with slimy food (double slim or, sometimes, triple slim). I got inspired (??) from the reportedly mediocre dish I saw in Jon’s posting. I occasionally get a type of slimy sea vegetable called “Mozuku” もずく, which is already prepared in sweet vinegar and packaged in a plastic cup, which I get frozen. The southernmost archipelago of Japan, Okinawa 沖縄, is famous for Mozuku. Since I had an end piece of “Nagaimo” 長芋 left over, I simply peeled, sliced and made it into match stick shaped pieces. I used sushi vinegar to lightly dress it and placed it over the mozuku and garnished with another type of aquatic vegetable called “aonori” 青のり which is dried and comes as small flakes.
The nagaimo has a nice crispy texture with some sliminess (but nothing compared to grated nagaimo) and mozuku has a bit similar characteristic and is the perfect match. The sweet vinegar is very gentle and we slurped whatever was left in the cup. Actually, I served this in a crystal sake cup “guinomi” ぐいのみ also from Kitaichi glass, so this was a very natural thing to do.