SEA VEGETABLE:

Suji-Aonori

SEA VEGETABLE has been mainly producing Suji Aonori Seaweed since its founding. "Suji-Aonori” is a seaweed that is said to be the most fragrant and the said to be the premium Seaweed.

In the Shimanto River in Kochi Prefecture (located in Shikoku Region, Japan), where used to be the main production area of Suji-Aonori in Japan, the harvest volume has drastically decreased due to the rise of water temperature at the river mouth, and the production amount has dropped to 0kg in 2020. In this circumstance, we are the first in the world to cultivate Suji Aonori on land using clean, mineral-rich underground seawater, with our independently developed equipment (patented) and production know-how, we are able to produce high-quality food.Suji-AonoriWe provide a stable supply throughout the year.

On this page, Introducing the 10 Facts of SEA VEGETABLE: Suji-Aonori　

10 Facts about SEA VEGETABLE: "Suji-Aonori”

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1. The world's first land-based cultivation using clean, mineral-rich underground seawater (*1)

2. Less foreign material contamination compared to sea-farmed seaweed

3. Produced using independently developed equipment (patented) and know-how

4. Cultivated all year round at cultivation bases across the country, ensuring a stable supply.

5. Rich in dietary fiber and minerals (*2 Iron: 64 times more than spinach, Calcium: 7 times more than milk, etc.)

6. By drying it while it's still fresh, you can enjoy a delicate, refreshing scent with less off-flavors.

7. Compared to Aosa seaweed the "scent" of Aonori seaweed is about 3.82 times higher (*3)

8. The main component of fragrance, i.e., dimethyl sulfide is up to 4.5 times higher than domestically produced products from other companies (*4)

9. We have Aonori stocks from multiple regions and select and grow the most suitable stocks according to the season.

10. Perfect for top with hot dishes, dairy products, and oil-based dishes.

*1: Some farms use surface water
*2: “Algae/Aonori/Dried” in “Japanese Food Standard Table of Food Composition (8th Edition) Expanded in 2023”
*3：Ingredient Analysis Branding Research

*4：Domestic production by other companies: Aquacultured from Yoshinogawa, Tokushima PrefectureSuji-Aonoriuse

Suji-Aonori (Raw)

We cultivate Raw Suji Aonori that is hardly distributed nationwide on land, by using underground seawater allowing stable production is throughout the year. Compared to the dried condition, it has a brighter, more vivid green color and a silky, soft texture. The original scent stands out by frying this Raw Suji-Aonori, .

Suji-Aonori (Whole Form)

This variety is said to be the most fragrant among the green seaweed. By drying it while it's still fresh, you can enjoy a delicate, refreshing scent with less unpleasant flavors. As a result of component analysis, it was found that the main fragrance component (dimethyl sulfide) is up to 4.57 times higher than other companies' products made from Yoshinogawa.

Learn more about SEA VEGETABLE: Suji Aonori

Suji Aonori is King of Aroma 

Suji Aonori is said to be the most premium and fragrant of all aonori varieties. A fragrance component analysis revealed that its aroma is approximately 4.57 times stronger than that of other brands. This column explains the reasons for this and introduces cooking methods that take advantage of its unique characteristics.

Scientific Benefits of Suji Aonori 

We explore how Suji-Aonori stands out for several special qualities. Rich in Iron, Calcium, and Vitamin A and B12. "Just 1g of Suji Aonori offers more iron ... ". High in glutamic acid—an essential umami compound. SEA VEGETABLE: Suji-Aonori contains 3.82 times higher concentration of aromatic compounds than other varieties of aonori.

How to incorporate Suji-Aonori in your dish ／ Shui Ishizaka 

Sea Vegetable's seaweed has been widely used in more than 30 Michelin-starred restaurants worldwide, as well as in local izakaya bars. Innovative seaweed dishes are developed daily. We interviewed Shui Ishizaka, the chef in charge of culinary development at Sea Vegetable, about the charm of Suji Aonori.