Caulerpa lentillifera is a seaweed that looks like a bunch of grapes or a ring of green Caviars. It is one of the favored species of edible Caulerpa due to its soft and succulent texture. The seaweed has been eaten fresh as a salad since 1986. The cultivation of Caulerpa lentillifera first appeared in the Philippines and then came to Japan (海ぶどう, umi-budō).
Caulerpa lentillifera is first introduced to Vietnam in 2004 by engineer Le Ben, a member of the Khanh Hoa Association of Science & Technique and vice manager of Tri Tin Company (Nha Trang City), who brought Caulerpa lentillifera to Vietnam and used a new cultivation method which allowed higher quality Caulerpa lentillifera.
The seaweed stock is planted in plastic trays rather than commonly cultivated in ponds or open lagoons or in cages since these two methods are not practical in Vietnam as they bring low productivity and require high investment. A net is used as a portable roof to adjust the sunlight and temperature of the seawater. The seaweed can absorb the nutrition in the trays without being mixed with impurities. This method fits the ecological requirements of Caulerpa culture, i.e. far from pollution sources. The samples of the seaweeds produced by this method satisfy the criteria for food hygiene, safety and high nutrition. His scientific research has won a consolation prize in the national 9th Competition for Scientific & Technical Creation (2006 - 2007).
Japanese Engineer Yamacuchi said, the sea grapes raised in Vietnam are bigger and more delicious than those produced in Japan.
Being suitable for Vietnam’s natural condition and is considered a bioremediation that is high in minerals, vitamin A, C, and several essential unsaturated fatty acids, sanitary and safe for food. Caulerpa lentillifera is now one of Vietnamese high value aquaculture products to export to Japan and to other developed countries.
I'm just attracted to this seaweed, simply in thinking that I can enjoy both a vegetables and a caviar at the same time. If you haven't eaten such thing, it’s worth a try.