Habanori and Aonori Kimchi Rice Bowl


[Habanori x Kimchi Natto]

Indulge with this luxurious seafood bowl of "Habanori" and "Suji-Aonori" seaweed with kimchi natto.

Perfect for those times when you're feeling too lazy to cook anything. You can customize the flavor, by topping it off with a raw egg yolk.



  • Dried Habanori
  • Dried Suji-Aonori
  • Natto 1P/C
  • Kimchi
  • Chopped green onions
  • Sesame oil
  • Soy sauce
  • Cooked rice
  • 1 egg yolk
  • Toasting the "Habanori" seaweed lightly brings out its vibrant green color. (You can do this in a toaster at 200 degrees for about 20 seconds or in a dry frying pan.)


    How to:

      1. Place hot rice in a bowl, then layer with kimchi, natto mixed with chopped green onions, sesame oil, and soy sauce. Finally, add the desired amount of "Habanori" and "Suji-Aonori" seaweed.
      2. If you want to change the flavor midway, drop in the egg yolk and add more "Habanori" and "Suji-Aonori" seaweed.
      While each ingredient is delicious on its own, combining them creates a unique blend of aromas and flavors that's hard to resist. For kimchi natto lovers, trying out this seafood bowl with two types of seaweed from Seavegetable is a must!

      Here are the items used in the recipe

      Dried Suji-Aonori


      Dried Suji-Aonori