Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

ogo the name in Japan, where use is common, of one of the more important red seaweeds, Gracilaria verrucosa. The plants are bushy, relatively small (to 30 cm/12"), and purplish-red or greyish or brownish in colour.

This is widely used in the Indo-Pacific area, either fresh (young tender plants only) in salads; blanched as a garnish; or processed to yield a kind of agar-agar.