1. Wash the sea grapes and control the water.

2. Prepare the dip, and put vinegar, soy sauce and sesame oil into the dish to prepare the dip.

3. Put the sea grapes on a plate and dip them in seasoning to eat them raw.

Sea grapes, a specialty of Okinawa, Japan, belong to the phylum Chlorophyta, which is not cold-tolerant, unable to survive below 2℃ and grows in zero-pollution sea areas. The fruit can be used to make pulp or eaten directly, and the extract can be used for beauty, with excellent effect.

Caulerpa, a kind of edible seaweed with health care function, belongs to the genus Pteridophyta of Pteridophyceae in Chlorophyta. It is native to Southeast Asia, Okinawa, Japan, tropical and subtropical Oceania. It is called "sea grape" because its upright bulb is as crystal clear, moist and full as grape and its taste is as rich and juicy as caviar, so it is also called "green caviar".

Ferns with long stalks are rich in nutrition. Management and nutritional analysis show that it contains a lot of amino acids, unsaturated fatty acids, polysaccharides, minerals, vitamins and trace elements such as phosphorus, calcium, magnesium, copper and selenium. According to the food standard composition standard of the Japanese Ministry of Education, Culture, Sports, Science and Technology (2005), per 100g long thorn, dietary fiber accounts for 24%~26% of the dry weight, protein accounts for 16% of the dry weight, and the fat content accounts for 3% of the dry weight, without cholesterol. Compared with other algae and vegetables, it is a potential health food with high nutritional value.