Gracilaria parvispora, also known by the common names long ogo, [1] red ogo, [2] or simply ogo, [3] is a large species of marine red alga in the genus Gracilaria, endemic to Hawaii. It is highly sought after as an edible seaweed and is popular in mariculture and the marine aquarium trade .

Jan 30, 2017 · Ogo is the seaweed most likely to show up in your poke. The most popular type is reddish brown, with lacy, branching tendrils that snap under your teeth and “taste like the ocean,” says Max...

Ogo is an edible seaweed, now available via aquaculture. Add water to a pasta pot with a little Hawaiian salt and start it boiling. While this is happening, chop the onion and set it aside in a bowl. Then chop the green onions and garlic.

Gracilaria parvispora, or ogo, is one of the most popular edible seaweeds in Hawai`i. This red alga has become quite rare, and reproductive plants are protected by state law. Herbarium sheets of Gracilaria parvispora showing morphological variation from other sheet.

Ogo, also known as limu manauea in Hawai'i, is a bushy, branching red seaweed found in almost all the world's oceans. Different climates produce various ogo types, with branches ranging from deep purple, thin, and string-like to light orange, thick, and crunchy.

Red ogo is great marinated, added to salads, sandwiches or pastas, or in any dish as a substitute for lettuce. Examples of dishes include seaweed and cucumber salad (with feta cheese and lemon) and healthy wraps with seaweed wrapped around rice, seafood or other meats.

May 30, 2019 · Known as ogo or ogonori in Japan and Hawaii, Gracilaria is a popular ingredient in salads, usually sold fresh or salted. Agar is a gel-forming polysaccharide extracted from the cell walls of Gracilaria species, and is especially important in the food and microbiological industries.

Red Ogo Gracilaria is a fast growing and hardy macroalgae when kept under proper conditions. It is also great for nutrient export in saltwater aquarium systems. Additionally, it is prized by many herbivorous fish keepers (especially tangs) as a healthy live seaweed food.

Our ogo is made in Hawaii. By soaking the dried ogo in water for 5 minutes, it comes alive. After soaking it in water for 5 minutes, the ogo rehydrates. After submerging in water, drain and mix ogo in your favorite poke dishes and enjoy! You can use rehydrated OGO after being stored in refrigerator only up to 2 days.

Ogo, also known as limu manauea in Hawai'i, is a bushy, branching red seaweed found in almost all the world's oceans. Different climates produce various ogo types, with branches ranging from deep purple, thin, and string-like to light orange, thick, and crunchy. Besides its culinary uses, ogo is harvested for agar, a thickening