Below is a list of all known varieties for Mozuku. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Futomozuku (Thick Mozuku) | A "thicker" species of Mozuku (*Cladosiphon okamuranus*), prized for its crunchy texture and high fucoidan content. |
| Ito-Mozuku (Thread) | A "thinner, thread-like" species of Mozuku. Prized for its delicate texture. |
| Mozuku (Dried) | Dried Mozuku "threads," which must be rehydrated. They become very slimy and are often used in soups or for sunomono. |
| Mozuku (Fresh, Salted) | Fresh Mozuku preserved in salt, which must be rinsed thoroughly before use. |
| Mozuku (in Soup) | Fresh or rehydrated Mozuku added to clear soups, imparting a slimy texture and mild sea flavor. |
| Mozuku (Supplement) | Dried, powdered Mozuku, sold in capsules as a source of the polysaccharide fucoidan. |
| Mozuku (Tempura) | Fresh Mozuku gathered into a "patty" or "ball" and deep-fried as "tempura." |
| Mozuku Su (Vinegared Mozuku) | A common, pre-packaged Japanese appetizer of Mozuku in a "sunomono" (vinegar) dressing. |
| Okinawa Mozuku (Vinegared) | The most common preparation. Fresh, slimy "noodles" of Mozuku, served in a cold, sweet vinegar sauce (sunomono). |