Akamoku

Sargassum horneri

seaweed

A brown seaweed, blanched, which turns bright green and slimy, chopped over rice, with vinegar or soy sauce.

Origin

Coasts of Japan (Sea of Japan, Tōhoku)

Season (United States)

January to April

Preparation

It is often bought already blanched and chopped, frozen; fresh, it is blanched for a few seconds, then chopped with a knife until stringy.

Molecules

Seaweed polysaccharidesIn small amounts, not counted Fucoxanthin · Iodine

Did you know?

Long pulled out as a nuisance weed that got in the way of boats, it has become a “superfood” in Japan.