|
LIMU
- (Gracilaria sp.)
All Year Round
|
|
|
Also called "ogo" in the
Hawaiian Islands, where this seaweed is
considered a delicacy. It is used
in "Tako poki", a "pupu" or appetizer served in most bars
and restaurants there. These
vegetables from the sea are also very popular in Europe and
Asia where they are used in many dishes,
especially salads, and as garnish (rather than boring
parsley). The flavor is similar to
carrots and celery with a very crisp texture.
Limu is very high in vitamins and minerals and low in
fat. The plants should be stored at
room temperature (55 to 80 degrees F.).
They should be allowed to drain freely and need to be tossed
daily to aerate the plants.
Properly handled, Limu has a shelf life of five to seven
days out of water. |
|
|
ONO OGO SALAD
(Gracilaria
spp.)
Fresh season - All year round
|
|
|
Hawaiian and Asian cuisines have used seaweeds as a
staple food for thousands of years and, as such, seaweed
salads are extremely popular in both those locales.
In Hawaiian, “Ono” means good, and in Japanese “Ogo”
means seaweed. In the past, the
seaweed used for this salad was harvested by hand from
Hawaiian beaches at low tide, but it is now farm raised off
the
Kona Coast of Hawaii.
Clean, cold water, rich in organic nutrients, is
pumped up from thousands of feet below the surface to bathe
the rapidly growing seaweed.
Optimal growing |
|
conditions produce a
superior product with excellent taste, texture, and color.
This variety of seaweed comes in green and red forms, both
of which are used in this salad.
The seaweed is harvested daily in Kona,
then air freighted to the
U.S.
The seaweed is cured using a traditional recipe of rice
vinegar, ginger, and other ingredients.
After two days it is ready to eat, delicious as it is or
mixed with other ingredients to create exciting entrees.
Not only is seaweed delicious, but it is also one of
the most nutritious foods you can eat, thus meeting the
demands of today’s health conscious consumer.
It is very high in protein and fiber, very low in fat
and calories. Ono Ogo Salad has a
long shelf life, over four weeks, if held under
refrigeration.
|
|
|
SESAME SEAWEED SALAD
|
|
|
Sesame Seaweed Salad is a combination of
wakame seaweed, vegetables, and
spices. The vegetables are
primarily sesame seed and red pepper.
There is a large component of sesame oil as well.
The wakame seaweed itself is
harvested in Japan,
but the finished product is processed here in the
United States.
Wakame seaweed is light
green in color, and is crunchy, but not very firm in
texture. As
it’s
name implies, there is a strong sesame element to the flavor
of the salad.
|
|
|
HIJIKI SEAWEED SALAD
|
|
|
Hijiki Seaweed Salad is a
combination of hijike seaweed,
vegetables, and spices. The
vegetables include the likes of lotus root, lettuce stem,
bell pepper, red pepper, and sesame seed.
The
hijiki seaweed itself is
harvested in
Japan, and the finished
product is processed there as well.
Hijiki seaweed is dark purple to
almost black in color, and consequently the salad, taken as
a whole, has a very dark appearance.
The
hijiki is very firm in texture.
There is a sesame element to the flavor of the salad,
but it is not nearly as intense as with the Sesame Seaweed
Salad. |
|
|
|