Ogonori Seaweed (Gracilaria)

I. General Information

A. Scientific Name:

Gracilaria spp.

B. Alternative Names:

Ogonori, Gulaman (Philippines), Agar-agar seaweed

C. Pronunciation:

Oh-go-no-ree

II. Sourcing and Origin

A. Source:

Cultivated in Southeast Asia, Hawaii, and the Caribbean; major source for agar production.

B. Geographic Origin:

Hawaii, Philippines, Southeast Asia, South America.

C. Method of Processing:

Collected, sun-dried, and boiled to extract agar; also eaten fresh in salads and poke bowls.

III. Properties and Uses

A. Physical Properties:

Thin, cylindrical branches

Reddish to purple color

Crisp texture when fresh

B. Chemical Composition:

Polysaccharides (agar)

Minerals: calcium, magnesium, potassium

Dietary fiber

C. Primary Uses:

Skincare: Hydration and soothing in gels.

Haircare: Adds texture in natural conditioners.

Wellness: Supports digestion and gut health.

Culinary: Poke bowls, salads, agar desserts, jellies.

Household: Used in traditional gelatin desserts (gulaman).

D. Key Benefits:

Natural source of agar

Supports gut health

Rich in minerals and fiber

IV. Safety and Considerations

A. Potential Allergies:

Rare, but excessive intake may cause digestive issues.

B. Best Practices for Use:

Use fresh in salads or dried for agar extraction.

C. Special Precautions:

Overconsumption may cause bloating.

V. Fun & Educational Facts

A. Historical Context:

Traditionally used in Hawaiian poke bowls and Filipino desserts.

B. Did You Know?

Ogonori is one of the most important raw materials for global agar production.

C. DIY Recipe Idea:

Hawaiian poke bowl

Filipino gulaman jelly

Seaweed salad