Aonori, often sprinkled on okonomiyaki or found in seaweed-flavored potato chips, adds a unique depth to dishes. However, did you know that the 'Aonori' you typically consume comes from various species, each with distinct characteristics? By checking the ingredient labels, you may find terms like "Aonori," "Aosa," or "Hitoegusa (Aosanori)."

Among these, "Aonori" is the most prized, not just for its rarity but for its exceptional aroma and nutritional value. The highest grade of Aonori is the "Suji-Aonori."

To learn more about these seaweeds, visit: The Adventurous Journey by Omayu - Differences between Aonori and Aosa.

１．Suji-Aonori: The King of Aroma

The "aroma" in food significantly enhances the dining experience. Suji Aonori, compared to Aosa and Hitoegusa, has a scent that is up to 3.82 times stronger, making it the "king of aroma" in the seaweed world. This superior aroma elevates the quality of any dish it is added to, favored by top chefs for its unique fragrance.

Comparative studies have shown that Suji-Aonori contains 3.82 times higher concentration of aromatic compounds than Aosa or Hitoegusa.

This makes Suji-Aonori an excellent choice for adding a luxurious scent to your culinary creations.

２．Nutritional Powerhouse: Rich in Iron, Calcium, and Vitamins

Seaweed, often referred to as the "vegetable of the sea," is a nutrient-dense food. Suji-Aonori stands out with its impressive nutritional profile, providing an easy way to boost your diet.

◉Iron Content:

Suji Aonori contains a staggering 77 mg of iron per 100g, far surpassing Aosa (5.3 mg) and Hitoegusa (3.4 mg).

◉Just 1g of Suji Aonori offers more iron than a serving of spinach, making it a convenient iron supplement.

Just 1 g of sugi aonori contains 0.8 mg of iron, more than the 0.63 mg found in a small dish (70 g) of boiled spinach.

＊¹ Reference: 70 g serving of boiled spinach, Japan Standard Food Composition Table (8th revision) supplement 2023]

Recipe for Suji-Aonori Toast

◉Calcium Content:

With 750 mg of calcium per 100g, Suji Aonori offers 6.8 times more calcium than milk, addressing the common calcium deficiency in many diets.

*²Standard Tables of Food Composition in Japan　2023

Iron and calcium are nutrients that many Japanese people tend to lack. Iron deficiency can lead to anemia, and its initial stages often have no noticeable symptoms, making it important to be aware of potential hidden anemia.

It is said that one in five adult women suffers from iron deficiency. Growing children, teenagers, pregnant women, and the elderly also need to be vigilant about anemia. Additionally, athletes can experience anemia due to intense physical activity, highlighting the importance of iron intake for all age group

The recommended daily calcium intake for adults is set at 700-800 mg for men and 650 mg for women. However, the average calcium intake among Japanese people is only 504.9 mg per day*, indicating a significant shortfall. Given this deficiency, it's essential to consciously include calcium-rich foods in your diet.

*：Source: 2019 National Health and Nutrition Survey

◉Vitamin Content:

Suji Aonori is rich in essential vitamins like Vitamin A and B12, providing significantly higher amounts than Aosa and Hitoegusa.

 
（Left）Suji-Aonori Potage Soup   （Right）Suji-Aonori Potato Salad

３．Rich in Umami Compounds for Flavor Enhancement

Sea vegetables are abundant in glutamic acid, a savory umami compound that plays a crucial role alongside sweetness, sourness, saltiness, and bitterness in enhancing the deliciousness of dishes. Scientifically, replacing some salt with umami can reduce sodium content without sacrificing taste. Studies also suggest that glutamic acid-rich sea vegetables contribute to both tastiness and healthiness, aiding in reducing appetite and enhancing satiety.

Suji aonori, with its rich glutamic acid content, is a prime example of a flavorful and healthy ingredient suitable for low-sodium cooking.

◉Enhancing Umami: Synergistic Effects

Umami components include not only glutamic acid but also inosinic acid and guanylic acid. Combining glutamic acid with these other umami compounds creates a synergistic umami effect, significantly intensifying the savory taste experience.

Inosinic acid is prevalent in foods like fish and meat, complementing and enhancing umami flavors when paired with Suji-Aonori. One of the richest sources of inosinic acid is bonito flakes, renowned for their umami-boosting qualities.

Additionally, guanylic acid is abundant in dried shiitake mushrooms, which increase in umami intensity when cooked. For a simple yet flavorful dish, try topping grilled shiitake mushrooms with Suji-Aonori—guaranteed to delight your taste buds with its rich umami goodness.

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