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Farming Under the Sea for Japan’s Rare Delicacy

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 Cooking   |   Fine Arts   |   Society / Culture   |   Social Science
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Seventy miles off the coast of mainland Japan is the small island of Okinawa, home to some of the most unique seaweed in the world. Mozuku is a rare underwater delicacy found off the mainland coast. Each fall, farmer Tadashi Oshiro uses a special technique to sustainably harvest the seaweed. His one-of-a-kind farming methods were passed down to him by his father, using a process that allows the mozuku to grow without creating additional waste. And although changes in the environment leave the future of mozuku uncertain, Tadashi continues to uphold his family’s legacy.

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