Gibasa is a seaweed grown in the rough waters of the Oga Peninsula and is known for its stickiness. It has been eaten across ages in Akita and is officially called akamoku (Aka means red). Per its name, Gibasa when it grows underwater has a rusty red color that changes to a fresh green as it is boiled. Gibasa’s stickiness is achieved by boiling and finely chopping it. The origin of its sticky quality is a fiber called fucoidan, which is said to be effective in preventing oral odor, body odor and lifestyle diseases. Additionally, the seaweed is high in minerals, vitamin K and polyphenol, making it a wonderfully healthy and delicious food. Once defrosted, it can be eaten with toppings such as grated Japanese radish and soy sauce, vinegar and soy sauce and other savory sauces such as ponzu and mentsuyu. In local areas, the most common way to eat Gibasa is by putting it in miso soup.
Last Update: 2019-10-11