Natural form

Fresh ogo seaweed: tangled reddish-green fronds with a characteristic branching structure.

Shows the raw ingredient as a buyer or cook would first encounter it, making its distinctive color and texture immediately recognizable.

Produce

Limu (Ogo)

Crunchy Hawaiian edible seaweed used fresh in poke and salads.

Limu is the Hawaiian term for edible seaweeds, with limu manauea (ogo) being a popular crunchy red algae. It is used fresh and chopped into poke, seaweed salads, and relishes, adding a briny, oceanic snap. Prized in Hawaiian cuisine, it is often combined with raw fish, onion, and sesame oil.

Limu (ōgo) refers specifically to the edible fronds of Gracilaria algae, a red seaweed native to the Hawaiian Islands and widely cultivated in Pacific coastal waters from Okinawa to the Hawaiian archipelago. Unlike the thin, paper-like nori sheets used in Japanese cuisine, limu is a branching, leafy seaweed with a firm, slightly crunchy texture when fresh—qualities that make it distinctively suited to raw preparations. In Hawaiian cuisine, limu carries cultural weight, appearing in traditional protocols and offerings; the word connects directly to the Hawaiian language for "seaweed." The term "limu" encompasses many edible seaweeds in Hawaiian culture, while "ōgo" specifically denotes the Gracilaria species in everyday Hawaiian and local Japanese-influenced cooking. Its briny, mildly sweet ocean flavor and pleasant crunch—provided it isn't overcooked—make it an essential element in dishes like limu poke, where it has been paired with raw aku (skipjack tuna) for generations. Fresh limu bundles should display bright coloration ranging from greenish to reddish-brown depending on species, with a clean ocean scent and no slime or darkening, which signals age and deterioration.

Measured in: g
Storage: Fridge

Types & varieties

Gracilaria coronopifolia

Native Hawaiian species; most prized for poke and salads; distinctive branching structure

Gracilaria salicornia

Also called 'ōgo in Hawaiian cuisine; thicker, more brittle fronds; common in Okinawa and Hawaii

Gracilaria tikvahiae

Cultivated variety; cleaner flavor; widely available in markets

Common uses

Fresh in poke bowls, especially traditional limu poke with aku (skipjack tuna) or ahiMixed into limu salad with diced cucumber, sesame oil, and rice vinegarAs a garnish for rice bowls and donburiAdded to sushi rolls for crunch and oceanic flavorTossed with somen noodles and sesame dressingServed alongside grilled fish as a side dish

Tips & pitfalls

Rinse limu thoroughly under cold running water to remove sand and small debris trapped in the branching fronds
Blanch fresh limu in boiling water for 10-15 seconds only—brief blanching brightens color and firms texture without making it rubbery
If using packaged blanched limu, squeeze out excess water before adding to dishes to prevent diluting flavors
Add limu to hot dishes in the final minutes of cooking; extended heat destroys its pleasant crunch
For poke, combine limu with cubed raw fish no more than 30 minutes before serving to maintain the fish's texture
Refrigerate soaked or blanched limu in saltwater (1 tsp salt per cup water) to preserve color and firmness overnight
Avoid purchasing fresh limu with darkened fronds or a slimy coating—these indicate oxidation and spoilage

Nutrition

49kcal

Energy

205 kJ · per 100 g

Where the calories come from

Protein 11%Carbs 87%Fat 3%

Protein

1.5g

3% DV

Carbs

12.3g

4% DV

Fat

0.2g

0% DV

Fiber

1.3g

5% DV

Sugars

0.6g

of which

Sodium

67mg

3% DV

Notable micronutrients

Iron49% DV

Folate46% DV

Riboflavin (B2)36% DV

Magnesium34% DV

Zinc18% DV

Phosphorus13% DV

Source · USDA FoodData Central · approx. Seaweed, irishmoss, raw

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In the shops

Matched grocery products

No matched grocery products for Limu (Ogo) yet.

Good to know

Type: Red algae (Gracilaria species)
Origin: Hawaiian Islands, Pacific coastal waters; also cultivated in Hawaii and Okinawa
Color: Greenish to reddish-brown, depending on species and freshness
Texture: Firm, slightly crunchy when fresh; becomes rubbery when overcooked
Flavor: Briny, oceanic, mildly sweet; cleaner and less iodine-forward than nori
Form: Sold fresh in bundles, or blanched and packaged
Storage: Refrigerate fresh limu covered with damp paper towels; use within 2-3 days
Shelf Life: Fresh: 2-3 days; blanched packaged: 1-2 weeks refrigerated

Substitutes

Wakame — Milder texture; requires rehydration; best for salads rather than poke, where limu's crunch is essential
Dulse — Leafier texture; stronger mineral flavor; works in salads but not ideal for poke
Hijiki — Harder texture; earthier flavor; needs longer cooking; acceptable in warm dishes but poor for fresh preparations

Pairs with

Raw tuna (ahi, aku)Sesame oil and toasted sesame seedsSoy sauce and rice vinegarCucumber Egg (tamago)

Also called

Edible Seaweed · Ogo · Limu Manauea