Locally produced seaweed, Limu Tanga’u, featured in a food and cocktails tasting event presented at The Top Restaurant on Friday night, in collaboration with the South Pacific Mosuku and the youth-led TYEE Go Green programme in Nuku’alofa.
Masa Kawaguchi, manager of South Pacific Mosuku, located at Sopu, is the only farmer and supplier of Limu Tanga‘u in Tonga, and said it has many health benefits.
“The seaweed boosts the immune system. It is high in fibre. It improves blood circulation. It promotes fat loss,” he said.
“We are pleased to team up with and support the TYEE Go Green initiative to help with their youth work. We are also working with Vaiola Hospital to incorporate the limu/mozuku into their menu as a healthy alternative.”
Mozuku is a type of edible seaweed found in southern Japan.
The tasting included tempura seaweed salad, seaweed broccoli soup, seaweed sushi, seaweed prawn burgers and skewer beef with seaweed sauce. Each selection was paired with a taste of The Top’s green cocktails.
TYEE Go Green president, Lusia Latu-Jones, who works with unemployed youth, said their programme includes a Food and Cuisine Recipe Online Challenge, focusing on local produce and youth entrepreneurs.
“We are putting up the SPM Mozuku as one category,” she said. People who submit recipes can win prizes.