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Ogonori (Gracilaria spp.), also called ogo or sea moss, is a type of edible seaweed eaten along the coasts of Japan, Southeast Asia, Hawaii, and the Caribbean. Ogonori is typically eaten cold and is a source of the thickener agar.


The potential of Gracilaria as a research subject for genomic study has hardly been explored. [1]

In Hawaii, people use it in Poke.


  1. ^ Teo, S., Ho, C., Teoh, S., Lee, W., Tee, J., Rahim, R.A. and Phang, S. 2007 Analyses of expressed sequence tags from an agarophyte, Gracilaria changii (Gracilariales, Rhodophyta). Eur. J. Phycol. 42: 41 - 46.

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