Forktionary

Ogo

Gracilaria coronopifolia Seaweed, Vegetable

Ogo Seaweed, Vegetable

At a Glance

  • Category Seaweed, Vegetable

The Forktionary Angle

"Bringing the vibrant taste of the Pacific to your plate."

Definition

A type of edible red seaweed common in Hawaiian cuisine, characterized by its crisp, crunchy texture and fresh, briny flavor, often used raw in salads.

Culinary Application Primarily used raw in salads and poke.
Mineral Content Rich in iodine and other trace minerals.
Traditional Hawaiian Name Limu Manauea.

Flavor Profile

The primary flavor notes for Ogo are:

Briny Fresh Slightly Salty Ocean-like

Chef’s Secret

To maintain ogo's crispness in salads, add it just before serving and avoid over-dressing, which can make it limp.

Best Substitutes

Wakame

for texture, milder flavor
Ratio 1:1

Nori

for briny flavor, different texture, rehydrate for salad
Ratio 1:1

Buying Guide

Look for fresh, vibrant green/reddish strands, or dried forms that rehydrate well. Avoid slimy or discolored pieces.

Culinary Pairings

Poke (raw fish) Cucumber Tomato Onion Soy Sauce Sesame Oil Chili

Recipes Using Ogo

Ahi Shoyu Poke With Limu Onion image 121
Cuisine Easy Main Ingredient Tuna

Ahi Shoyu Poke With Limu Onion

Escape to the Hawaiian Islands with this vibrant Ahi Shoyu Poke! This refreshing appetizer, shared by a local friend, is bursting with fresh flavors. Tender ahi tuna cubes are marinated in a savory shoyu sauce, complemented by crisp limu onion, and seaweed for an unforgettable taste of paradise. Perfect for a light lunch, appetizer, or a stunning addition to your next Hawaiian-themed gathering.

See Complete Recipe