[Fish and seafood]Gibasa (Akamoku)

Akamoku (akamoku) is a seaweed characterized by the aroma of the sea, its unique strong stickiness, and its crunchy texture, and has been eaten in Akita for a long time. As the name Akamoku suggests, it is reddish brown in its raw state, becomes bright green when scraped in hot water, and brings out a strong stickiness by chopping it into small pieces. It has such a strong stickiness that when you lift it up with chopsticks, it is dietary fiber called "fucoidan."It is so nutritious that it is called a "marine superfood," and the content of ingredients called fucoidan and fucoxanthin is particularly excellent when compared to other seaweeds. It is recommended to eat it in combination with fermented foods such as natto and kimchi.Note, it is said that it is good to eat little by little (about 30 to 50 grams per day) every day instead of ingesting a large amount at once.Since it has already been boiled, please defrost it and enjoy it as is with your favorite seasoning.It is also recommended to eat it in soup.