Arosep, as we call it in Ilocano, is one of the best dishes I ever taste.
The Seaweed Arosep
Caulerpa lentillifera is a species of bryopsidale green algae from coastal regions in the Indo-Pacific. This seaweed is one of the favored species of edible Caulerpa due to its soft and succulent texture.
C. lentillifera is farmed and eaten in the Philippines, where it is locally known under various names including latô and arosep; in the Malaysian state of Sabah, where it is known as latokand a popular dish among the bajaus; and in Okinawa, Japan, where it is known as umi-budō (海ぶどう), meaning “sea grapes.”
It is sometimes known in English as green caviar or sea grapes (along with the related Caulerpa racemosa).
Arosep Health Benefits
Caulerpa lentillifera is usually eaten raw with vinegar, as a snack or in a salad. In the Philippines, after being washed in clean water, it is usually eaten raw as a salad, mixed with chopped raw shallots and fresh tomatoes, and dressed with a blend of fish sauce or bagoong (fish paste) and vinegar. It is known to be rich in iodine.
Several health benefits have been reported for Caulerpa lentillifera including diabetes and lipid lowering properties. (SOURCE: Wikipedia)
Where to buy Arosep
There are a few places that sell this kind of seaweed here in Manila. I bought mine in Bicutan Public market. I really missed eating this that’s why even I’m aware that is no longer fresh and a little bit pricey, I don’t mind, just to ease my craving.
You can buy this seaweed for as low as 70 pesos per kilo at my hometown Sta. Cruz, Zambales. Sometimes free on peak seasons, that is on our barangay, Bolitoc.
How to Prepare Arosep
The good thing about this dish is no need for cooking. Just add bagoong, may it be alamang or fish, with tomato and white onions. By the way, if you want to stack this seaweed, don’t wash it with fresh water. Just put it in a plastic and it will last up to two days. Don’t refrigerate.
