What are your products?
Our Ogo product line includes:
- Kahuku ogo (Gracilaria tikvahiae) also called short ogo or brown ogo. It is a skinny crunch with ocean flavor.
- Red ogo (Gracilaria parvispora) also called red seaweed or long ogo. It is soft but crunchy with slightly onion flavor. It was the most common limu in Honolulu fish market in 1970’s.
- Robusta ogo (Gracilaria salicornia) also called Kona ogo or Gorilla Ogo. It is hardy and super crunchy with strong briny.
- Sea lettuce (Ulva lactuca). It is a vegetarian flavor with natural vitamin B12.
- Pickled ogo is available in an 8 oz and 16 oz package. It is delicious.
- Dry ogo is available for both Kahuku and Red ogo. It retains its crunch after rehydration. It is good for shipping and storage.
How are they produced?
Kahuku ogo, Red ogo and Sea lettuce are cultivated along with hydroponically grown Sea asparagus in saltwater ponds with clean brackish well water in Kahuku, on the north shore of Oahu, Hawaii. Sea asparagus suppresses microalgae, cleans the water, and creates a near perfect environment for the ogo naturally to grow in it. On the other hand, the ogo provides oxygen and soluble nutrients in the saltwater, supporting the production of Sea asparagus. Inspired by this amazingly symbiotic phenomenon that happened in Kahuku, we named the brown ogo after “Kahuku” in 2016.
Robusta ogo is cultivated in a tumble tank system with clean brackish well water.