Kona Green Caviar

Also known as Sea Grapes, Lato (Philippines), and Umibudo (Japan), Caulerpa lentilifera has been a popular sea vegetable and health food throughout the Asia-Pacific region for centuries.

With its fresh, briny ocean flavor and caviar-like “pop”, it makes a bright addition to salads, sushi, and poke bowls. As an economical, sustainable, vegan caviar alternative, it also makes a stunning garnish or accent for fine dining dishes.

Kona Green Caviar is grown sustainably year-round at our Keahole Point farm, capturing the essence of Kona’s abundant sunlight and crystal blue water in every bite.

  • Bright and briny, with a mouthfeel reminiscent of tobiko, but with more crunch.

  • 4 kcal per 100g; Rich in vitamins (C, E), minerals (Iodine, Calcium, Magnesium, Potassium), and antioxidants. A good source of hyaluronic acid, which promotes skin health.

    Extracts of Caulerpa are being evaluated in laboratory trials as natural medicines, and have shown potential in antinflamatory, antidiabetic, and antinoiceptive (painkilling) applications.

  • Kona Limu Company’s Green Caviar is hand-harvested to select only the highest-quality fronds. These are gently dried and packaged fresh in one of two formats:

    • 1/2lb hinged retail units (case of 20)

    • 2lb clamshell containers for wholesale/foodservice (case of 8)

    Both formats are packaged with moisture control pads to extend shelf life, and shipped in insulated air cargo containers. Please contact us for pricing and volume availability.

  • This delightful limu is at its best when used fresh within 14 days of harvest. For best results, do not refrigerate, keep dry, and store at room temperature (69-75F). Some light helps the fronds maintain their vivid jade green color, but keep out of direct sunlight.

    Prolonged exposure to intense cold, heat, or acids will cause the seaweed to shrivel. Apply any sauces or dressings immediately before serving.

Opakapaka ceviche, coconut milk, pineapple, and Kona Green Caviar (lower right); baba ghanoush with Dragon's Breath Furikake and Kona Green Caviar (lower left). Chef Henry Taiga, Seascape. Maalaea, Maui.
Kanpachi tartare with peanut furikake, pickled radish, and Kona Green Caviar. Chef Steve Phelps, Indigenous Restaurant, Sarasota FL
Kanpachi crudo, with beet, shaved fennel, pickled fresnos and Kona Green Caviar. Chef Chris Gould, Central Provisions. Portland, ME.
Underwater view of a seaweed nursery with multiple seaweed colonies growing on small structures, with water surface reflected above and numbered tags attached to the seaweed.
Miso black cod, wild rice, edamame, dashi, Kona Green Caviar
Close-up of fresh Kona Green Caviar (umibudo) fronds.