Harvesting mozuku

Umi-budo don is a traditional Okinawan dish prepared with the umi-budo seaweed. The seaweed is served over rice with sea urchin, salmon roe and sanbaisu sauce, made from equal parts soy sauce, vinegar, and mirin.  

The Challengers get a taste of Okinawa on a trip to Ocean Expo Park.

David Simpson gathers samples of swine wastewater from the Okinawa Prefectural Livestock and Grassland Research Center in Nakijin, Okinawa.

The OIST Biological Systems Unit has placed MFCs at an Awamori distillery in Okinawa.

Children used commonplace ingredients to make sticky slime.