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Akamoku (Sargassum seaweed)


The stalk of this seaweed is about 10 meters long. It grows a few meters down on rocky reefs in the calm sea. It has air bladders, which make it stand up toward the water surface. When it grows tall enough to get close to the surface, it floats, stretching horizontally. It gets very sticky around the time of maturity from February to March. When it is blanched, it turns from brown to bright green. Mince it with a knife to make it sticky, and eat it with vinegar and soy sauce. It will taste exceptionally good. Or add it to soup such as miso soup, and you can enjoy its briny flavor and appetizing texture. It is stickier than natto (fermented soy beans), okra or Japanese yam, and the high nutritional value of its sticky substance has been drawing favorable attention in recent years.

Best season 4 5 6 7 8 9 10 11 12 1 2 3
Production site Suzu City, Wajima City, Noto Town, Anamizu Town, Nanao City, Shika Town, Kaga City
Yield/Delivery amount 2 tons
Appearance A type of brown algae. Blanched, it turns bright green.
Raw/Cooked Raw
Serving suggestions Vinegared
Type of dish Japanese