Mozuku seaweed produced on the Noto Peninsula is called “silk mozuku”, and is much thinner than mozuku produced in Okinawa, the biggest production site. Mozuku from Okinawa belongs to the Chordariaceae family of the order Chordariales, while mozuku from Noto is a species of Spermatochnaceae of the order Chordariales. The word mozuku means “attaching to other seaweed”. Silk mozuku grows while attached to other seaweed such as fulvellum. All of Noto’s silk mozuku is natural. It is picked from December through March. Its black or brown color in the raw state turns bright green when cooked. It is glutinous and very smooth. It is eaten with vinegar, and used in rice soup and sake lees soup.