One of the most popular seaweeds that are part of the Cebuano diet is guso or Eucheuma. The most common preparation for guso is kinilaw-style. To make kinilaw na guso or enchiladang guso, the seaweed is first blanched for a few seconds in boiling water. Vinegar, tomato, ginger, onion, and chili is then added to the guso. I always love guso since I was a little boy. I spent a majority of my childhood at the coastal town of Jagna in Bohol and guso has always been my favorite. I prefer it over lato, another type of seaweed. I like guso because of its texture. I can have an enjoyable lunch with just a cup of guso as viand.
How about you, do you have a favorite seaweed?