Caulerpa lentillifera
A siphonous green algae with edible bubbles.
Caulerpa lentillifera, commonly known as sea grape, is a species of ulvophyte green algae native to coastal regions in the Asia-Pacific. It is notable as one of the favored edible species of Caulerpa due to its soft and succulent texture, and is traditionally eaten in the cuisines of Southeast Asia, Oceania, and East Asia. It was first commercially cultivated in the Philippines in the 1950s, followed by Japan in 1968, and both countries remain the top consumers.
Quick Facts
- Genus
- Caulerpa
- Species
- lentillifera
Facts from the source article.
Lore & Background
Caulerpa lentillifera is a siphonous macroalgae, meaning it is a giant single cell with multiple nuclei, and can grow to 30 cm in length. Instead of leaves, it has bubbles that burst in the mouth, releasing an umami taste. Its genome of 34 Mb was sequenced at the University of Amsterdam and published on 21 January 2025, though it has yet to be assembled into chromosomes; unusually, it has just one Receptor-like kinase (RLK), normally the largest class of signal transduction components in plants.
Traditionally harvested from the wild, its first commercial cultivation began in the 1950s in Cebu, Philippines, after accidental introduction to fish ponds. Currently, around 400 hectares of ponds on Cebu produce 12 to 15 tons per year. Commercial cultivation spread to Japan in 1968, where it was grown in tanks in Okinawa, and later to Vietnam, Taiwan, and China (Fujian and Hainan). Most production is for domestic consumption, but some is exported to Japan.
Reader's Guide
Caulerpa lentillifera, along with C. racemosa, has been traditionally eaten raw in salads or on its own in Southeast Asia, Oceania, and East Asia. It is described as tasting 'like the ocean' and is rich in iodine. In the Philippines, known as latô or arosep, it is eaten in ensaladang latô with shallots, tomatoes, and fish sauce or bagoóng. Its popularity spread to Sabah, Malaysia (as latok) via Bajau migrations, and it is also coveted by coastal Malay communities in the Riau Archipelago and Singapore. In Okinawa, Japan, it is called umi-budō and served with ponzu, in sushi, or in salads. In Vietnam it is known as rong nho, in Korea as bada podo, and in Indonesia (especially Bali) as bulung. Its cultivation history—from accidental introduction in Philippine fish ponds to tank farming in Okinawa—highlights its transition from wild harvest to a commercially significant crop, with Cebu remaining a major production center.
Did You Know?
- Its genome of 34 Mb has only one Receptor-like kinase, unusually few for a plant.
- It is also known as sea grapes or green caviar in English.
Frequently Asked Questions
Who is Caulerpa lentillifera?
Caulerpa lentillifera, widely recognized as sea grape, is a siphonous green algae belonging to the ulvophyte group. It is native to coastal waters across the Asia-Pacific region and is distinguished by its characteristic clusters of small, grape-like vesicles.
What are Caulerpa lentillifera's powers/role?
Sea grape is prized for its soft, succulent texture and the small edible vesicles that make up its stipe. It is one of the most favored edible Caulerpa species and features prominently in the traditional cuisines of Southeast Asia, Oceania, and East Asia.
Why is Caulerpa lentillifera important?
It holds a unique place as one of the few marine algae to achieve long-term commercial aquaculture, first cultivated in Cebu in the 1950s and later in Japan starting in 1968. Both the Philippines and Japan remain its top consumer markets, making it a culturally and economically significant species.
How big does Caulerpa lentillifera get, and what does its genome look like?
A mature plant can reach up to 30 cm in length, and its genome spans approximately 34 megabases. These modest dimensions and a relatively compact genome make it a practical species for both small-scale home cultivation and larger commercial operations.
More in Marine Green Macroalgae 1-24
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