Sargassum horneri

Sargassum horneri, commonly known as Akamoku, is a large annual brown algae of the genus Sargassum in the family Sargassaceae. It is native to the coastal waters of Japan, the Korean Peninsula, and northern China. Another name for it in Japan is Gibasa.

In ancient Japanese literature, such as the Nihon Shoki and Manyoshu, the term "Nanoriso" (莫告藻) is believed to refer to algae of the genus Sargassum, including Akamoku. Akamoku thrives in shallow coastal waters and can grow up to 4–7 meters in length, making it one of the largest seaweeds.

Previously regarded as a nuisance for entangling ship propellers, Akamoku is now valued for its uses as food, fertilizer, and bioethanol raw material. When harvested for food, its natural red color turns green when boiled. Chopping and mixing it causes a sticky, viscous texture, while its flavor is mild, with a crisp texture and a distinct ocean aroma.

Akamoku contains abundant dietary fiber, fucoidan, minerals, and polyphenols. It is low in calories, and its health benefits include aiding in weight management, preventing lifestyle-related diseases such as diabetes and hypertension, reducing allergies, and promoting clear skin. However, it must be properly washed and boiled to remove arsenic. Excessive consumption can cause indigestion, and the recommended daily intake is 10–30 grams.

Related Seaweeds in the Same Genus
Akamoku (Sargassum horneri)
Hondawara (Sargassum fulvellum)

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