The charm of the ingredients hidden by Suji Aonori


Navigator: Shui Ishizaka

Shui Ishizaka

Born and raised in Australia, Shui Ishizaka is our culinary virtuoso whose innovative approach to seaweed transforms the ocean's produce into gastronomic masterpieces. His journey to and at Sea Vegetable passes through some of the culinary world’s prestigious kitchens including Tokyo's two-Michelin-starred restaurant INUA and three-Michelin-starred noma’s popup restaurant in Kyoto.

Ishizaka’s philosophy revolves around the narrative of each dish, where the 'why' becomes as important as the 'what'. His work embodies a deep respect for the ingredients’ origins, pairing the known with the unknown. He is a chef who not only envisions a seat for seaweed at the global dining table but also crafts each dish as an invitation to explore, taste, and appreciate the unseen wonders of our oceans.

I met everyone in the seaweed around November of 2020. I remember bringing the dried Suji Aonori to the kitchen.

When I ate for the first time, I thought this was fresh and made. The dried blossom I ate so far was not a bad thing, but I didn't know when it was processed and how much it was on the shelves of the shop. However, I still remember that the seaweed thing was just dried out raw.

And the beach -like feeling is suppressed, and it has a refreshing scent. I thought it wouldn't have a pure white scent.

Then I tried to try Sjia Onori in various ways with Sea Begitable, and first sought a raw Sugia Onori before drying.

Because, for example, a painter will start with a pure white canvas that is not drawn. In me, dried Suji Aonori is a canvas that is already dyed in some colors. The drying process is limited to what you can do. I wanted to start with something that was taken out from a living environment.

So, at first, I tried how to use it as the best supporting ingredient, rather than using Suji Aonori as the protagonist of a dish.

The reason is that Aonori is mostly used to shake something so far, so it is difficult to accept it if you suddenly use it as a protagonist of the dish. First of all, I want to know that Suji Aonori tastes like this, and you can use it like this.

I tried a seasoning. It's a basic thing, and at home and professionals always try to use it.

Suji Aonori has a good scent even for raw. Oil has the power to extract the scent of ingredients as a bowl. So first of all, I decided to make Suji Aonori oil. This was so good that something was delicious.

At this time, I used rice oil, so I wondered what would happen if I transfer the scent of Suji Aonori to animal oil, next butter. I made something like the scorched butter of Suji Aonori, which was also interesting.

With animal oil, the spread of the scent of the Suji Aonori in the mouth is completely different and delicious. So I thought that Suji Aonori might be a good ingredient for all dairy products, so I decided to try milk.

Milk that transferred the color and taste of Suji Aonori. This is really good, and the possibilities have expanded here as much as the world has spread.

After all, I feel that Aonori is a ingredient that only suits Japanese food. The easiest to understand is okonomiyaki and octopus grilled. You may be able to put it in the soup at a luxury store, but all are sum. It is not an ingredient that is likely to enter Italian or French.

However, milk is an ingredient used anywhere in the world. If you have a fragrant milk of the Suji Aonori, you can feel the delicate fragrance of the faint and delicate in the Suji Aonori with a recipe that contains the milk. It is easy to accept and interesting so that you do not notice that seaweed is included.

So the next thing I made is ice cream that I think is the most important milk quality.

I don't think it's interesting because I haven't heard of Aonori ice cream, but it's not just interesting, but it's an important point that it was finally delicious.

If anyone has ever eaten a green cream, I think most of the time, vanilla -flavored or milk -flavored ice cream is mixed. Instead, when I make ice cream using Suji Aopnori milk, it has a more umami and salty taste.

The color is yellow -green similar to matcha ice cream, and the taste is certainly a little matcha. But matcha has a delicious taste that is never. I've been eating matcha ice cream since I came to Japan, but I made more delicious ice cream.

After that, try making various kinds of sweets that you can imagine, cookies and tiramisu.

If you make mascarpone, ricotta and fresh cheese, it is interesting again. In the future, I would like to make cheese that fermented Suji Aonori milk and laid down. Camembert cheese is also good.

In addition, try making miso and experimenting with fermentation systems.

No matter what I tried, Suzia Onori made a very interesting way. Actually, I tried the same thing in other seaweed, but there were many things that did not work.

So I thought again that Sujia Onori was very unique in the seaweed world. It is really miraculous that the seaweed that I faced so much for the first time was Suzia Onori.

However, there is a raw Sujia Onori, if you do not add a little extra time. Whether it will be delicious depends on the knowledge and skills of the users.

Therefore, if the seaweed is drying the best Suzia Onori, it will be easy to use for cooking at once.

What seems to be absolutely delicious is the risotto.
It is the most delicious to mix it at the end and put it further up from the plate.
I think it's good for fish baked in a frying pan using butter. Sprinkle with dried Suzia Onori in a frying pan at the best timing when the fish baked, and eat it immediately. This is also delicious.

Dry Sugia Onori has the power to solve it with a single picking when you want to add the scent to one dish.

Just open the pack and sprinkle it on the dishes to give it a taste.

So, in a sense, I think that I have been using okonomiyaki and potato chips, and in Japan, the best way to use Sujia Onori.

However, there should be other things that fit this scent, so I want you to try it out.

The streak Ao Nori that is dried as it is

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