Dried Suji-Aonori

Form ・ Size:

Shelf life: 15 months

Storage Instructions: Avoid direct sunlight and high temperatures and humidity. Store in a cool, dark place. After opening, refrigerate or freeze to preserve flavor and color, and consume promptly.

Born from the womb of the ocean and nurtured by the mineral-rich pristine seawater, Suji-Aonori is the green seaweed that encapsulates the piquant aroma of the sea. As the inaugural seaweed product at Sea Vegetable gracing commercial markets, it stands as a testament to the purity and complexity of oceanic flavors. Suji-Aonori, farmed with meticulous care, emerges as a culinary treasure, bringing the ocean's best to your palate.

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

Product Name: Dried Suji-Aonori Seaweed [ Raw ]
Ingredients: Suji-Aonori Seaweed (Domestic)
Net Weight: 7g
Expiration Date: 6 months
Storage Method: Avoid direct sunlight, high temperatures, and humidity. Please store it in a cool, dark place.

[Nutritional Information (per 7g serving)]
Energy: 17kcal, Protein: 2.1g, Fat: 0.4g, Carbohydrates: 2.9g, Salt: 0.6g
*Estimated values based on sample analysis


Product Name: Dried Suji-Aonori Seaweed [ Powder ]
Ingredients: Suji-Aonori Seaweed (Domestic)

Net Weight: 100g
Expiration Date: 6 months
Storage Method: Avoid direct sunlight, high temperatures, and humidity. Please store it in a cool, dark place.

[Nutritional Information (per 100g serving)]
Energy: 249kcal, Protein: 29.4g, Fat: 5.2g, Carbohydrates: 4.1g, Salt: 8.1g
*Estimated values based on sample analysis

LLC Sea Vegetable
688-9 Ananakko, Aki City, Kochi Prefecture 784-0032

[Processing Facility]
Social Welfare Corporation SanSanKai Asunaro Home
37-1 Higashiwano, Takada-cho, Rikuzentakata City, Iwate Prefecture 029-2205

・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.

・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

“Uniquely piquant, with a lasting delicate aroma”

One of the most recognisable qualities of Suji-Aonori is its distinct aroma. What sets our product apart from the rest is the way it is farmed using nutrient-dense underground seawater, and our ability to dehydrate it immediately after harvesting onsite.

Suji-Aonori goes well perfectly with oil, butter, and creamy foods. For example, mixing it into plain potato chips can enrich your daily snacks into a special one. It can also be added to potato chips to give them a luxurious flavor.

Since Suji-Aonori is weak at high temperatures, sprinkling it after cooking is the best way to eat it.

For example, if you are making risotto, we recommend sprinkling the finely chopped Aonori into the pan at the end of cooking and mixing it in.

The flavour and fragrance of the Suji-Aonori is locked in completely, allowing us to package and deliver this aroma in its purity. We guarantee this aroma to fill the air the moment you open a bag, much like the addictive pungency of truffles!


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.

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.

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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