Umibudo (Okinawan Sea Grapes)

Gently rinse the Umibudo under cold running water to remove any impurities. Avoid soaking, as this can diminish their characteristic popping texture.

Prepare the dipping sauce by combining Koikuchi soy sauce, Rice vinegar, and Mirin in a small bowl. Stir until well mixed.

Grate the fresh Ginger finely.