Limu Kohu (raw?, organic?)

Limu Kohu ( Asparagopsis taxiformis) is an intensely flavored red seaweed that is used in Hawaii, raw or especially dried, in traditional dishes. Organic?

Use in the kitchen

Limu seaweed has always been an integral part of the traditional Hawaiian diet. The Hawaiian term limu covers a variety of edible seaweed species (kelp) from different genera. The wild-harvested red seaweed Limu Kohu ( Asparagopsis taxiformis) is one of the most popular types of limu in Hawaii. ^1,2 The seaweed has a strong taste and a penetrating iodine aroma, which is why it is only used in small quantities.

The red seaweed is used in Hawaiian cuisine mainly as a spice (often mixed with Inamona, a typical Hawaiian spice mixture made from kukui nuts and sea salt) and is a popular ingredient in salads (including raw vegetables), stews, soups and especially in raw meat or fish dishes. What are typical recipes from Hawaii? Well-known Hawaiian dishes traditionally prepared with Limu Kohu include Lomi Lomi (raw salmon salad with tomatoes and onions ; see our vegan version in the recipe below) and Poke (raw fish salad with e.g. spring onions, avocado, ginger, sesame, soy sauce, sesame oil, often served on sushi rice ; also possible vegan with tofu).

Limu Kohu (usually dried) also goes wonderfully with sweet corn, chutneys or homemade preserves. Tofu marinated with Limu Kohu is also a recommended vegan dish (see recipe). The red Hawaiian seaweed goes particularly well with chili, ginger, garlic, onions, soy sauce and roasted nuts.

Pay attention to the iodine content of algae products and stick to the maximum recommended daily intake.

Vegan recipe for tofu marinated with Limu Kohu

Ingredients (for 4 people): 400 g tofu, 5 tbsp soy sauce ( tamari or shoyu), 1 tbsp sesame oil (roasted), 1 pinch of chili flakes, 1 walnut-sized piece of grated ginger (organic?), ½ tsp Limu Kohu (dried, crushed), 1 spring onion.

Preparation: Cut the tofu into bite-sized cubes and fry briefly. For the marinade, put the soy sauce, sesame oil, chili flakes, ginger and limu kohu in a medium-sized bowl and stir. Mix the tofu with the marinade and garnish with finely chopped spring onion rings. Rice ( basmati rice or jasmine rice) goes well with the marinated tofu.

Vegan recipe for Lomi Lomi salad

Ingredients (for 4 people): Juice of half a lemon, 2 tbsp soy sauce (tamari or shoyu), 1 tbsp sesame oil, 1 tbsp rapeseed oil, 1 pinch of chili flakes, 1 tsp Limu Kohu (dried, crushed), 2 tomatoes, 1 yellow pepper, 1 avocado, 400 g cooked lentils, 1 spring onion, 1 handful of coriander leaves, sesame seeds (white or black).

Preparation: For the dressing, mix the lemon juice, soy sauce, sesame oil, rapeseed oil, chili flakes and Limu Kohu. Wash the tomatoes and peppers and cut into pieces. Remove the pit from the avocado and also cut into pieces. Wash the spring onions and cut into rings. Rinse the coriander leaves, shake dry and roughly chop. Add the tomatoes, peppers, avocado and cooked lentils to the marinade and mix everything well. Arrange the vegan Lomi Lomi salad on four plates and garnish with coriander leaves, spring onion rings and sesame seeds.

Vegan recipes with Limu Kohu can be found under the note: " Recipes that have the most of this ingredient ".

Purchasing - Storage

Limu Kohu is not available in European supermarkets such as Coop, Migros, Denner, Volg, Spar, Aldi, Lidl, Rewe, Edeka, Hofer or Billa as well as in organic supermarkets such as Denns or Alnatura.

Buying fresh, wild-harvested red seaweed is difficult even in Hawaii. In the past, raw Limu Kohu seaweed could be bought at markets. Today, the seaweed can be found in local supermarkets as a dried and salted seasoning or in original Hawaiian preparations. ² We doubt that you will find it in organic quality. In fact, you can still assume that it is organic in terms of quality - without a label, if it is grown in a natural environment, i.e. not from the Mediterranean.

Ogo seaweed or Ogo algae can be found online. Ogo is the Japanese name for one of the Limu species (Limu Ogo; Gracilaria parvispora) and an inexpensive alternative to Limu Kohu ( Asparagopsis taxiformis).

Storage tips

Limu Kohu seaweed preserved by salting and drying should be stored in a well-sealable container, protected from light. This prevents the salt it contains from absorbing moisture from the air and causing premature spoilage.

Ingredients - Nutritional value - Calories

To the best of our knowledge, a detailed list of the nutrients contained in Limu Kohu has not yet been provided. However, it has been found that Asparagopsis taxiformis contains large amounts of protein, fat, fiber and polysaccharides compared to other seaweeds examined. ³

The total fat content in dried Limu Kohu algae (powder) is 2.85% of the dry weight. In contrast to many vegetable oils, the oils found in algae are rich in polyunsaturated fatty acids. Limu Kohu algae contain approximately 23% saturated and 68% unsaturated fatty acids. Further analysis of the fatty acid profile showed that docosahexaenoic acid (DHA) is the most common unsaturated fatty acid. ⁴

Asparagopsis taxiformis is known for its richness in phenolic compounds (phenols), especially bromophenols. ⁴ Other secondary plant substances found in red algae include flavonoids, alkaloids and anthraquinones. ^{4, 5}

In addition, the red macroalgae Asparagopsis taxiformis produces high concentrations of bromoform, a halogenated hydrocarbon, as a secondary metabolite, which accumulates in the vacuoles of the gland cells and is thus present in the essential oil. In addition, many other halogenated metabolites are present, including iodine- and bromine-containing haloforms. ^5,6

The complete ingredients of Limu Kohu, the coverage of the daily requirement and comparison values with other ingredients can be found in our nutrient tables. In the article Nutrients explained you will get a detailed insight into the topic.

Health effects

Antioxidant phenols were found in solutions of Asparagopsis taxiformis, and were highest in aqueous and methanolic extracts. This seaweed could therefore be a valuable source of antioxidants and an alternative to synthetic ingredients in pharmaceuticals and food production. Aspargopsis taxiformis could have therapeutic value for the treatment and/or prevention of diseases caused by oxidative stress and could be used as an anti-aging agent. ^4,5 Antioxidant activity correlates not only with the content of phenols but also with that of flavonoids. ⁵

Various reports also indicate antibacterial, antiviral, antimicrobial, antifungal and anticoagulant activities of A. taxiformis. ^5,7

Dangers - Intolerances - Side effects

Seaweed is a source of the essential trace element iodine. This plays an important role in thyroid function because it is required for the synthesis of thyroid hormones. However, long-term, high intake of iodine can lead to thyroid dysfunctions such as hyperthyroidism or hypothyroidism.

Iodine levels are particularly high in dried algae and seaweed products and can range between 5 and 11,000 mg per kilogram of dry weight, depending on the species. The BfR ( Federal Institute for Risk Assessment) therefore recommends setting uniform maximum levels in the EU ( European Union). Manufacturers and suppliers of algae products should also be required to provide mandatory information. The BfR considers dried algae products with an iodine content of 20 mg per kilogram or more to be unmarketable, as they can be harmful to health. ⁸ We do not know the iodine content in Asparagopsis taxiformis.

In Germany, a maximum daily iodine intake of 500 µg is considered safe, even for people who are sensitive to iodine exposure. ⁸ Irregular and moderate consumption of algae is harmless. When buying algae products, however, make sure that the iodine content and a maximum recommended daily intake are stated.

Unnoticed shellfish between the leaves of Limu Kohu can represent an indirect allergen exposure. Make sure the algae are cleaned thoroughly.

Folk medicine - natural healing

In ancient times, the Limu seaweed species, with fish and poi (paste made from taro tubers), were an important part of a balanced diet for the inhabitants of Hawaii. ^2,9 The seaweed was also considered a traditional antifungal agent. ¹⁰

Ecological footprint - Animal welfare

The red alga Asparagopsis taxiformis is a promising feed additive for ruminants with antimethanogenic properties. It can influence the digestive enzymes responsible for methane production and thus has the potential to reduce climate-damaging methane emissions from ruminants. Further studies are needed to quantify the extent of methane reduction through supplementation with A. taxiformis. ^6,11

No fresh water (keyword: water footprint), no cultivated land, no fertilizers or chemicals are needed to grow seaweed in the sea. ¹⁹ In addition, algae are among the fastest growing organisms. Unlike land plants, algae do not need cellulose as a supporting material. Therefore, algae have a very high nutrient density that is easily usable by humans. ²⁰

The use of Macroalgae could help mitigate climate change and ocean acidification. Macroalgae can also be used for bioremediation of ecosystems. ^{17, 18} Consuming more seaweed could also take some of the pressure off the land use problem. ¹⁶ However, the cultivation of seaweed and other algae must be sustainable to ensure positive environmental effects. Uncontrolled algae cultivation can lead to ecological problems.

We could not find a calculation of the carbon footprint of Asparagopsis taxiformis, but we did find an environmental impact assessment of another red algae species: Gracilaria lemaneiformis. The cultivation of this red algae amounted to -7.21 kg CO2eq/kg, i.e. it absorbed more CO₂ than was released through production (carbon sequestration). ¹⁸

Animal protection - species protection

In native ecosystems, Limu Kohu is a source of food for fish and other animals. In the Northern Hemisphere, however, the species is considered invasive and is suspected of having a detrimental effect on these habitats by displacing and reducing native biodiversity. ^12,21

Worldwide occurrence - cultivation

Limu Kohu has cultural significance in Hawaii. Hawaiians have long used it as a food and it is one of the first organisms mentioned in the Kumulipo, the Hawaiian creation song. ^2,7 While fishing and hunting were traditionally the preserve of men, women collected and prepared limu for the entire community. Due to the kapu system (meaning "forbidden" or "sacred"), which excluded women from eating certain foods, women acquired valuable knowledge about limu seaweed. ¹³

Today, Limu Kohu algae are found almost worldwide, except in Arctic waters. They are considered invasive in some places; they cope well with different salinities and water temperatures. Limu Kohu was first discovered in Egypt between 1798 and 1801. The algae probably reached the Mediterranean region by ship and via the Suez Canal, where they are now widespread. ^{10, 14}

be found

Limu Kohu can growing wild in the tidal zones around Hawaii and in tropical, subtropical and temperate oceans. The invasive algae is now widespread in the Mediterranean. The light-loving Limu species grows in exposed locations in coastal regions, eg on shallow reefs, reef edges and rocky substrates at depths of up to 15 m. ^2,5,10,14

The algae consists of an adhesive organ and several soft stems that form thread-like stalks about 9 cm long. These in turn produce spores that break off due to strong wave motion and thus spread. ^2.9

Cultivation - Harvest

The commercial cultivation of Limu Kohu is still in its early stages. The red Hawaiian seaweed comes from wild stocks.

When collecting Limu Kohu, the most sustainable and careful approach is required. The root-like base of the algae is left behind so that it can regenerate, and only the algae stems are carefully broken off without damaging the base. To release the spores in the water and ensure the algae reproduce, the stems are rubbed on a rough surface. The reef should remain undamaged. ^2,13

The collected pale red to pinkish-gray Limu Kohu seaweed is rinsed thoroughly with water before further use and soaked overnight to reduce the strong taste. The seaweed is then preserved with salt, dried, crushed and rolled into walnut-sized balls for storage, which have an almost unlimited shelf life. ^2,9,15

Further information

The red algae Limu Kohu ( Asparagopsis taxiformis) belongs to the family Bonnemaisoniaceae. The genus Asparagopsis also includes the species Asparagopsis armata. Limu Kohu has two different reproductive phases, which were previously classified as separate species due to their different appearance. The less conspicuous form, called the Falkenbergia phase, is a small thread-like plant that usually grows on the surface of other algae, while the more familiar form is fluffy and feathery and ranges in color from gray to pink or magenta. ¹³

In the Hawaiian language, Limu Kohu means "topmost seaweed," but also "pleasant seaweed" or "pleasant seaweed." ^{2, 15}

You can find an article about red algae in general here. We describe some other types of red algae in individual articles: Irish Moss, Dulse (dried kelp), Nori. You can also find articles about the following brown algae: Laminaria (kelp), Arame, Bladderwrack, Kombu seaweed (dried), Wakame.

Alternative names

Alternative names for Limu Kohu include Limu Lipaakai, Kohu Lipeche, Kohu Koko and Kohu Lipehe. In Japanese, this type of Limu is known as Kagikenori. ¹⁴

In English, Limu Kohu is called limu kohu, supreme lumu or red sea plume.

Latin synonyms and obsolete names are Asparagopsis delilei Montagne (1841), Asparagopsis sandfordiana (1855), Asparagopsis sanfordiana Harvey (1855), Dasya delilei Montagne (1841), Falkenbergia hillebrandii (Bornet) Falkenberg (1901), Fucus taxiformis (Delile) (1813), Lictoria taxiformis (Delile) J. Agardh (1841), Polysiphonia hillebrandii Bornet (1883), ³ Lictoria taxiformis Delile (1841) and Polysiphonia patentifurcata V. Schiffner (1929). ¹⁴