Gibasa

About Gibasa

“Gibasa,” which is popular as a local food in Akita Prefecture, is a type of red amoku, which is a seaweed in the Brassaceae family. It is characterized by its strong stickiness and unique crunchy texture, and turns bright green when boiled. The name varies depending on the region, and is called “ginbaso” in Yamagata prefecture and “nagamo” in Niigata prefecture.

Gibasa has been on Akita's dining table since ancient times, and you can enjoy fresh food, especially during the season from winter to spring. Recent research suggests that fucoidan and fucoxanthin contained in shibasa may have health benefits, and they are expected to improve intestinal environment and have antioxidant effects. Furthermore, it also contains calcium, minerals, vitamin K, polyphenols, etc., and is a recommended food for health-conscious people.

A common way to eat gibasa is to boil it, chop it into small pieces, season it with ponzu sauce or soy sauce, and eat it as is. It is also used in a variety of dishes, such as an ingredient in miso soup or mixed with natto and sprinkled on rice. Its strong stickiness and flavor go well with other ingredients, expanding the range of cooking.

Japanese sake, which has a refreshing flavor, goes well with dishes using gibasa. In particular, fresh and light types of sake will enhance the unique texture and flavor of gibasa.

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