Sea Vegetable Suji Aonori [Powdered]

¥810
Form ・ Size:

Just spray it on and it smells so good.

While retaining the rich aroma of Sujiaonori, we offer it in a powder form that is easy to use on a daily basis.

Suji Aonori goes well with dairy products such as oil and butter, so it can be enjoyed not only with Japanese cuisine but also with a variety of other dishes.

Add a sprinkle to finish off your cooking and add a new flavor to your daily meals.

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Shelf life : 6 months
Storage method : Store away from direct sunlight, high temperatures and humidity.
*After opening, store in the refrigerator or freezer to preserve the flavor and color, and consume as soon as possible.

We also offer a "raw seaweed (stripe-like)" type that allows you to enjoy the aroma and texture of striped aonori as is.
Click here for details and to purchase "Suji Aonori Genmo"


Product: Dried striped green laver (powder)
Ingredients: Striped green seaweed (domestic)
Contents: 15g
Shelf life: 6 months
Storage method: Avoid direct sunlight, high temperatures and humidity, and store in a cool, dark place. After opening, store in the refrigerator or freezer to maintain the flavor and color, and consume as soon as possible.

[Nutritional information (per 15g bag)]
Calories: 37kcal, Protein: 4.4g, Fat: 0.8g, Carbohydrates: 6.1g, Salt equivalent: 1.2g
*Estimated value based on sample analysis
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Product: Dried green laver (powder)
Ingredients: Striped green seaweed (domestic)
Contents: 100g
Shelf life: 6 months
Storage method: Avoid direct sunlight, high temperatures and humidity, and store in a cool, dark place.

[Nutritional information (per 100g bag)]
Calories 249kcal, Protein 29.4g, Fat 5.2g, Carbohydrates 4.1g, Salt equivalent 8.1g
*Estimated value based on sample analysis

[Manufacturer]
Sea Vegetable LLC
688-9, Anauchi, Aki City, Kochi Prefecture, 784-0032

[Processing place]
Social Welfare Corporation Sansankai Asunaro Home
〒029-2205 37-1 Higashiwano, Takata-cho, Rikuzentakata City, Iwate Prefecture

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

・Standard delivery: 900 yen, refrigerated delivery: 1,100 yen (tax included)
(Shipping to Hokkaido and Okinawa will cost an additional 200 yen.)

・Yu-Packet: 350 yen nationwide

◎Suji Aonori [powder 15g] can be delivered by Japan Post "Yu-Packet" for orders of up to 4 pieces.

*If you purchase up to 4 items in total together with the following products, delivery via Yu-Packet is possible.

Striped green seaweed [original seaweed]
Striped green laver seasoning
Dried as is, Atsaba Aosa
Dried Habanori seaweed
Original seaweed wrapping cloth

<Notes when using Yu-Packet>
・Delivery will not be by hand, but will be posted in your mailbox.
- Delivery date and time cannot be specified.

*For details on delivery methods,Here

Product Characteristics

“Uniquely piquant, with a lasting delicate aroma”

The most distinctive feature of Suji Aonori is its fragrance when dried. It is said to be the most fragrant variety of Aonori, and its presence stands out among other seaweeds.

By cultivating this sujiaonori in clean underground seawater and drying it while it is still fresh, you can enjoy the delicate and refreshing original aroma of sujiaonori with reduced unpleasant flavors.

Sprinkle it on your dishes to add a delicious twist to your everyday meals.

The powder type is easy to use on a daily basis. Just take it out of the bag and sprinkle it on your cooking to finish off your meal, and the fragrant flavor of Suji Aonori will spread throughout your dish.

It goes well with Japanese cuisine, as well as dishes that use dairy products such as oil and butter, and creamy ingredients.
Surprisingly, it goes well with a wide variety of dishes, creating a unique finish.
For example, if you sprinkle it on potato chips, your usual snack will instantly turn into a luxurious aonori flavor. It's a product that adds a little fun and a fragrant accent to everyday cooking.

The more you know about it, the more reliable it becomes. The appeal of Suji Aonori

Sujiaonori is rich in dietary fiber and minerals, and by incorporating it into your daily cooking, you can efficiently replenish the nutrients that we often lack, such as iron, calcium, and vitamins.

Furthermore, seaweed has excellent properties that are not generally found in terrestrial plants, making it a food that is beneficial for the body.

Learn more about the nutritional value of Sujiaonori

Among all types of aonori, suji aonori has a particularly strong fragrance and can be called the "king of fragrance" in the seaweed world.
Sea Vegetable's Suji Aonori has been developed through in-house research, from selecting fragrant seeds to processing methods that focus on the drying process, to create a product with a strong fragrance and a smooth texture.

Suji Aonori is useful in a variety of situations and is used by chefs at renowned restaurants, from French and Italian to Japanese cuisine.

Recipes

Suji-Aonori Toast

Here is a recipe for "Aonori Toast," a popular menu item at Higashimukojima Coffee Shop, a much-loved local favorite that has been selected as one of Tokyo's 50 best cafes.

By sprinkling it on the toast after it is cooked, the flavor becomes more pronounced. Just one taste is enough to make you addicted to it.

<Recipe>
1) Spread mayonnaise on one side of the bread and toast it in a toaster.
2) Once the bread is browned, place the stripped Sujiaonori on top.
3) Finish it by sprinkling it with a pinch of salt.

Sea Vegetable Suji Aonori [Powdered]

Click here for more recipes

Culinary Development / Chef Shui Ishizaka

Reccomended Uses

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.

Delicate and profound expression of the purest fragrance of sea

Suji Aonori is distinguished by its piquant aroma that expresses the complex and layered ocean and invites a comparison to the luxury of truffles. At Sea Vegetable, we cultivate it on land using subterranean seawater to replicate the brackish water of its natural habitat. This ensures that the seawater we are using to nurture it comes from the purest, most mineral-rich source possible. Suji Aonori benefits from this controlled environment as it ensures a consistency in quality, flavor, and aroma that a wild environment can seldom guarantee.

Universal complement that shines when paired with rich and creamy

Suji Aonori doesn't demand rocket science as its inherent flavors enhance almost any dish you can think of. A handful of sprinkle on a finished dish elevates it with a burst of the ocean's essence. It pairs exceptionally well with dairy or even dairy-like fats such as soy milk or Tofu, where its flavors intertwine with creamy textures, creating a gastronomic delight (Think of carrot soups or clam chowder!). Finishing off a risotto with it accentuates the aroma even more as it travels with the steam. Whether it's over a simple toast with butter or a sophisticated cream-based pasta, Suji Aonori infuses a unique savoriness that complements various foods. Rest assured, you cannot go wrong with the amount.

“Suji Aonori farming has taught me how the ocean too could create a terroir”

At Sea Vegetable, I am also tasked with tasting every batch of our Suji Aonori. Despite uniform farming and processing techniques across our facilities nationwide, the local environment can significantly influence the seaweed's flavor. If I may borrow the concept of ‘terroir’ in winemaking, variations in seawater's minerality and nutrients result in uniquely delicious outcomes. This always fascinates me and reveals how the environment plays a crucial role in the final taste, akin to how different conditions such as time of harvest affects the flavor of fruits and vegetables on land.

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