Mukade-nori is a rare local delicacy made from a seaweed harvested along the Nichinan Coast in southern Miyazaki Prefecture. Its name means “centipede seaweed,” referring to the distinctive appearance of the seaweed, whose shape and color are reminiscent of a centipede.
The ingredient is a type of red seaweed known as Togekirinsai, which is related to the seaweed used to make agar. It is a particularly valuable local resource associated with the Nichinan Coast.
To make Mukade-nori, the harvested seaweed is boiled down and allowed to set into a firm, jelly-like form. It is then marinated in miso, following a traditional preparation method that