Suji-Aonori Munier


[Suji-Aonori x White Fish]
The combination of butter and Suji-Aonori seaweed creates a perfect harmony of aromas with the fresh white fish. It's perfect for special occasions when you want to add a touch of luxury to your dining table!



  • Dried Suji-Aonori seaweed
  • White fish fillets (any white fish of your choice) 2
  • Salt, to taste
  • Flour
  • Butter, 10g

How to:

  1. Lightly season the white fish fillets with salt and let them sit for a few minutes. If any moisture appears pat it to dry.
  2. Coat the fish fillets evenly with flour.
  3. Heat butter in a frying pan and place the fish fillets skin side down to cook.
  4. Once cooked, sprinkle with crumbled Suji-Aonori seaweed.
  5. Enjoy!

Using "Suji-Aonori" seaweed adds a distinctive flavor to the white fish, enhancing its taste with a hint of oceanic herbiness. It not only adds flavor but also brings vibrancy to the dish, making it visually appealing on the plate.

Here are the items used in the recipe

Dried Suji-Aonori


Dried Suji-Aonori