Suji-Aonori Tempura Bites


Mix soda water and regular water to create a batter, then sprinkle in some Sea Vegetable's Suji-aonori for a gorgeous touch!



  • Suji-aonori, as much as you like
  • Chilled soda water, 100ml
  • About 100g of cake flour
  • Your favorite ingredients (Eg. shrimp, carrots, eggplant, sweet potatoes)
  • A pinch of Salt

How to:

  1. Put cake flour in a bowl and gradually add soda water. Aim for a thickness similar to pancake mix.
  2. If the batter becomes too watery, you can add more flour later. Add finely chopped suji-aonori to the mixture and mix well again.
  3. Dip your favorite ingredients into the batter, then fry them in oil heated to about 170°C to 180°C until crispy. Make sure raw vegetables are cooked through.
  4. Suji-aonori adds some saltiness, but if you want more flavor, sprinkle some salt lightly or serve with dipping sauce.
  5. Note: Suji-aonori is sensitive to heat and loses some fragrance when cooked directly. If you want to enjoy its aroma fully, sprinkle it on top at the end.


Be careful not to make the batter too thin, or it might lose its crispiness when cooled. Adjusting the consistency can be a bit tricky, but aim for a batter that slowly drips off the whisk and leaves a thin line that slowly disappears when lifted and dropped back into the bowl.

Here are the items used in the recipe

Dried Suji-Aonori


Dried Suji-Aonori