The Forktionary Angle
"Bringing the vibrant taste of the Pacific to your plate."
Definition
Ogo, a type of red seaweed, is a traditional Hawaiian edible algae prized for its crisp texture and mild, oceanic flavor, often used in poke.
Sensory Profile
Technical Metrics
Culinary Application
Primarily used raw in salads and poke.
Mineral Content
Rich in iodine and other trace minerals.
Traditional Hawaiian Name
Limu Manauea.
Nutrition Facts
Per 0.5 cup (50g)Chef’s Secret
When preparing ogo for poke, rinse it thoroughly and soak briefly in ice water to enhance its crispness.
Substitutions
Wakame
1:1Similar texture when rehydrated, with a mild oceanic flavor, good for salads or soups.
Nori (shredded)
1:1Offers a distinct oceanic flavor and light texture, but lacks the characteristic crunch of fresh ogo.
Sea Beans (Salicornia)
1:1Provides a briny, crisp texture, although it's a land plant, it mimics the fresh sea vegetable feel.
Kombu (rehydrated)
1:1Thicker and more robust, good for adding umami, but not a direct texture match.
Buying Guide
Buy fresh ogo from reputable markets; it should be vibrant in color and firm. Rinse thoroughly before use.