Pickled Ogo

Featured in the Honolulu Star-Advertiser on October 21, 2020.



Pickled Ogo

  • 2 pounds ogo (type of seaweed), available at most local markets at the seafood counter
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • 2 cloves garlic, minced
  • 1/2 medium onion, sliced
  • 1 Hawaiian chili pepper, minced
  • 2 tablespoons apple cider vinegar
  • 3/4 cup shoyu
  • 1 tablespoon sugar


  1. In a medium pot over high heat, bring a water to a boil and quickly blanche the ogo for about 2 minutes.
  2. Drain well; chop into 4-inch sections; set aside.
  3. In a large mixing bowl, combine sesame oil, sesame seeds, garlic, onion, Hawaiian chili pepper, apple cider vinegar, shoyu and sugar; mix well.
  4. Add limu to mixture and mix well.
  5. Pack tightly into glass jars with covers and let sit in the refrigerator for 1 day before serving.

Serves 48 x 1/4 c.

Approximate Nutrient Analysis per 1/4 cup serving:
15 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 300 mg sodium, 2 g carbohydrate, 0 g fiber, 0 g sugar, 0 g protein


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