The species of Grape seaweed distributes naturally in the sea of East and Southeast Asia like Japan (island of Okinawa), Philippines and other islands in Pacific Ocean. Long ago, Grape seaweed has been harvested in the wild to serve in Asian cuisine such as salad dishes.

The name of green caviar or umibudo is used for this product.

The demand of this product surpassed the availability of grape seaweed in the wild. Therefore, Grape seaweed farming has developed as an alternative to increase the quantity. Grape seaweed provides the active elements like caulerpin and caulerpicin which increase the taste and enhance one’s health.

It can be raised in sallow and quiet sea by cages, roping system, or in tank or in small lakes. 
Grape Seaweed is farmed in tanks located on the seaside of Phan Thiet.

Grape Seaweed can be served with the mayonnaise sauce or soya bean sauce mixed with vinegar and sugar to be used in salad.

Grape seaweed contains vitamins A, B, E, D and K, as well as an abundance of vitamin C and minerals, promotes healthier-looking skin and control fat. Recently, Japanese dishes like sushi, salad, … started using grape seaweed which is quite popular in Vietnam.

Grape seaweed is now a popular item being used in Vietnam.