Exploring the Essence of Suji-Aonori by Sea Vegetable

In the world of seaweeds, one stands out with its exceptional delicacy and refreshing aroma – Sujiaonori, renowned as the most luxurious and fragrant among the various types of nori.

Among Sujiaonori, Sea Vegetable's "Dried Suji-Aonori" particularly captivates with its delicate and refreshing scent.

Today, our focus is on the "aroma" of Suji-Aonori. We'll delve into its aromatic components, the influence of its growth environment, and the best ways to savor its fragrance.

Welcome to the pleasant world of seaside scents...

■ Aromantic Components of Suji-Aonori

The distinctive aroma of Sujiaonori mainly comes from "dimethyl sulfide," a volatile sulfur compound that imparts the fragrance of the sea. Interestingly, this compound is not only found in seaweed but also in high-quality teas like kabusecha, gyokuro, and matcha, known for their elegant and refreshing aromas. There are even reports suggesting that these compounds might have stress-reducing effects.

■ Analyzing the Influence of Growth Environment

Sea Vegetable's land-based cultivation produces "Sun-dried Sujiaonori" with exceptionally high fragrance, as praised by experts and chefs. To scientifically verify this, a comparison analysis of aromatic components was conducted between Sea Vegetable's Sujiaonori and another domestic product (from Yoshinogawa).

The analysis revealed that Sea Vegetable's Sujiaonori had "2.47-4.57 times higher intensity of the main aromatic component (dimethyl sulfide)" compared to the other domestically produced Sujiaonori.

■ Why does it have such a strong aroma?

This is attributed to Sea Vegetable's unique land-based cultivation techniques. They utilize mineral-rich underground seawater, filtered and extracted from the depths, providing ample nutrients for Sujiaonori to thrive. Cultivated in shallow water tanks with broad exposure to sunlight, Sujiaonori absorbs sufficient nutrients and light for robust growth, resulting in its rich color and intense fragrance.

Sunlight evenly distributed over wide water tanks


Glistening Suji-Aonori basking in sunlight

Vibrant Suji-Aonori before drying

Additionally, drying Sujiaonori while fresh helps retain its delicate and refreshing aroma by reducing any unwanted flavors, a result of the carefully controlled environment unique to land-based cultivation.

■ Harnessing the Aroma   

The distinctive aroma of Sujiaonori is its hallmark. Here are some ways to fully enjoy this fragrance. While Sujiaonori is commonly used as a topping for dishes like okonomiyaki and yakisoba, we're presenting new and nostalgic ways to enjoy Sujiaonori's flavor, so be sure to give them a try.

~ As a Finishing Touch to Dishes ~

Since dimethyl sulfide is a volatile aromatic compound sensitive to high temperatures, sprinkling Sujiaonori after cooking enhances its fragrance. Whether sprinkled over hot dishes just before serving or added to the table, it fills the room with a rich aroma.

Suji-Aonori Toast

Suji-Aonori Potato


~ Paired with Dairy or Oil-based Ingredients ~

Sujiaonori contains aromatic compounds reminiscent of butter or yogurt, making it an excellent match for dairy fermented products like cheese, cream, or butter. It also pairs well with sesame oil, enhancing both flavor and depth.

Muniel: Cod in Suji-Aonori Butter Sauce

~ Recommendations from Chefs ~

Try adding finely chopped Suji-Aonori to risotto during the final stages of cooking, then sprinkle more on top before serving. You might experience a truffle-like aroma – interestingly, dimethyl sulfide is also a characteristic aromatic compound found in truffles.

Furthermore, the aromatic components of Sujiaonori complement oysters remarkably well, intensifying each other's fragrances. Once you've tried this combination, you might find that a dish without Suji-Aonori feels lacking.

The key to maximizing aroma is pairing ingredients that share similar aromatic compounds. Surprisingly, Sujiaonori also pairs well with kiwi.


Suji-Aonori x Oyster

~ Traditional dishes ~

In certain regions of western Japan, Sujiaonori is a popular topping for ohagi, a type of sweet rice ball. While regional variations exist nationwide, elegant Sujiaonori is favored in Kansai. The harmonious pairing of anko (sweet red bean paste) and Sujiaonori in ohagi reflects their compatibility.

Suji-Aonori Ohagi rice cake

Suji-Aonori Ozoni

Moreover, some regions use Sujiaonori as a topping for ozoni, a traditional New Year's soup. Its rich aroma perfectly complements the miso-based broth, making it an indispensable ingredient for both dashi and soy sauce-based ozoni.

~ Reduced Salt Intake ~

Harnessing its aroma allows for deeper flavor with less reliance on salt or other seasonings. For example, adding Suji-Aonori to tokoroten (a type of jelly noodles) means you can use only half the usual amount of sauce.

Incorporating Suji-Aonori into your cooking allows for healthier and more delicious meals.

The possibilities for using Suji-Aonori are endless. Sprinkle it over various dishes and discover your favorite recipes.

From the moment you open the bag...
To sprinkling it over your dish...
To tasting its delicate seaside fragrance...

Indulge in the refined aroma of Sujiaonori. Enjoy it to the fullest from here.

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