Dried Habanori

Shelf life: 15 months
Please consume promptly after opening. To preserve the flavor and color, please store in the refrigerator or freezer.

Although it calls the sea as its home, Habanori, a member of the brown seaweed family, is composed more of the memories of verdant grasslands than the briny deep. Unlike its oceanic cousins, it offers a taste and aroma that reminds one of wild herbs and fresh hay of a summer afternoon. This unique seaweed presents a culinary paradox- merging the sea's umami with the earthy tones of the forest and field.

Please read the Shipping Policy for more detailed information about international delivery.

Name: Dried Habanori
Ingredients: Habanori (domestic)
Net Weight: 5g
Expiration Date: 12 months
Storage Method: Avoid direct sunlight, high temperature, and humidity; store in a cool, dark place.

[Nutrition Facts (per 1 bag, 5g)]
Energy: 7kcal, Protein: 1.3g, Fat: 0.17g, Carbohydrates: 1.8g, Salt: 0.1g

*Estimated values based on sample product analysis

Cooperative Corporation SeaVegetable
688-9 Ananai-Otsu, Aki-shi, Kochi 784-0032, Japan

[Processing Facility]
Social Welfare Corporation SanSan-Kai Asunaro Home
37-1 Higashiwano, Takata-cho, Rikuzentakata-shi, Iwate 029-2205, Japan

・On rare occasions, there may be the presence of white powder, which is derived from natural ingredients and does not affect the quality. ・The Habanori is cultivated using seawater from the habitats of shrimp and crab.

・Regular Delivery: ¥900

(An additional ¥200 will be charged for deliveries to Hokkaido and Okinawa.

・Yu-Pack Delivery: Flat rate of ¥350 nationwide

◎ This product can be shipped via Japan Post's "Yu-Pack" for orders of up to 4 items

※ For up to 4 items, including "Suji-Aonori" and "Aonori sprinkle" it is also possible to send them by Yu-Pack.

<Notes on Yu-Pack Delivery>

・Delivery will be made by posting into the mailbox, not by hand delivery.

・Specific delivery dates and times cannot be specified.

*For detailed delivery methods, please click here

Product Characteristics

“Grassy and herbaceous. A flavour profile unlike your average seaweed”

A variety of seaweed that tastes more like something grown on land than it does of the sea, Habanori’s most unique feature lies within its leafy flavour and hay-like fragrance.

Taste the Heartwarming Return of Habanori Seaweed

In limited regions such as Chiba, Shizuoka, and Mie, dried Habanori has been traditionally enjoyed in various dishes, including adding it to New Year's ozoni soup or sprinkling soy sauce over it and placing it on top of warm rice after grilling. However, the production of Habanori has drastically declined nationwide. To revive this rare seaweed, we cultivated the seaweed on land using pure underground seawater, ensuring its purity and quality.

Sprinkle it on various dishes like herbs and spices.

It’s bold flavour and savoury bitterness lends itself to be used the way you would use dried herbs and spices, making it a great addition to anything from hearty soups and stews to grilled meat seasonings. Infusing it into butters and oils also imparts grassy undertones, some likening it to freshly pressed olive oil!


Rice with Habanori

Indulge in an Easy Habanori Recipe Recommended by Locals! Experience the Flavor of Habanori that makes you addictive with Every Bite.

1. In a frying pan or similar, lightly toast the Habanori until it turns a slightly bright green color.

2.Sprinkle soy sauce over the toasted Habanori according to your preference.

3. Place the toasted Habanori on top of cooked white rice, and it's ready to enjoy!"

Culinary Development/Chef Shui Ishizaka

Recommended Recipes

Navigator: 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.

A seaweed that takes one to mountain tops, away from the oceanic wild

Habanori distinguishes itself with a flavor profile that leans more towards terrestrial than marine. It is fragrant of freshly processed hay or cut grass and could very well be titled as ‘Oregano of the sea’. Although it is consumed in parts of Japan such as Chiba and Mie, the harvest volume is dwindling each year. It was then at Sea Vegetable we felt an urge to use our technical know-how to preserve this culinary tradition and that was the beginning of our journey with Habanori.

Game meat or bitter vegetables unravel the magic of Habanori

The earthy notes of Habanori makes it a versatile companion in the kitchen, particularly with foods that share its intensity of flavor. It pairs exquisitely with game meats like venison, duck, and wild boar, and vegetables with deep, green flavors, such as Tuscan cabbage, asparagus and kale. One of my personal favorites is to pair it generously with a thick slice of tomato, salt and olive oil. It is reminiscent of the fragrance of tomato leaves which is difficult to harness when cooked as the raw leaves are poisonous. To make things even simpler, substitute it for oregano in hearty dishes like tomato soup or a winter stew, and discover the marriage between sea and land.

“Habanori reminds me of my home in Sydney”

Growing up in suburban Sydney, my house had lawns surrounded by three streets. On weekends, I used to mow these lawns and the fragrance of fresh cut grass was the first memory I went back to when I took a whiff of Habanori. It is incredible how taste and aroma have the ability to transport us to places both familiar and fantastical.

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