Sea Vegetable Suji Aonori [Whole Form / 10g]
Sea Vegetable Suji Aonori [Whole Form / 10g]
Sea Vegetable Suji Aonori [Whole Form / 10g]
Sea Vegetable Suji Aonori [Whole Form / 10g]
Sea Vegetable Suji Aonori [Whole Form / 10g]
Sea Vegetable Suji Aonori [Whole Form / 10g]
Sea Vegetable Suji Aonori [Whole Form / 10g]
Sea Vegetable Suji Aonori [Whole Form / 10g]
Sea Vegetable Suji Aonori [Whole Form / 10g] Sea Vegetable Suji Aonori [Whole Form / 10g] Sea Vegetable Suji Aonori [Whole Form / 10g] Sea Vegetable Suji Aonori [Whole Form / 10g] Sea Vegetable Suji Aonori [Whole Form / 10g] Sea Vegetable Suji Aonori [Whole Form / 10g] Sea Vegetable Suji Aonori [Whole Form / 10g] Sea Vegetable Suji Aonori [Whole Form / 10g]

Sea Vegetable Suji Aonori [Whole Form / 10g]

¥1,620

The finest fragrances are carefully selected and enjoyed as is.

We use only the finest selected Sujiaonori, which accounts for less than 1% of the total Sujiaonori we grow.
 In order to allow you to enjoy the aroma and texture of Suji Aonori, we deliver it in its original form, " raw seaweed (stripe-like) ."

Enjoy the exquisite aroma that hits you the moment you put it in your mouth.

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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 powder type that is easy to use on a daily basis.
Click here for details and to purchase "Suji Aonori Powder"


Name: Dried striped green seaweed (original seaweed)
Ingredients: Striped green seaweed (domestic)
Contents: 10g
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 10g bag)]
Calories 25kcal, protein 2.9g, fat 0.5g, carbohydrates 4.1g, salt equivalent 0.8g
*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

- Occasionally, white powder may be mixed in, but this is due to natural ingredients and does not affect the quality.

・The nori used in this product is grown using seawater from an area where shrimp and crabs live.

・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 [Genmo] can be delivered by Japan Post's "Yu-Packet" only 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.

・Suji Aonori (powdered) 15g
・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

A delicate and refreshing scent that stands out among seaweeds

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.

The secret and pride of Suji Aonori, a raw seaweed

Suji Aonori, which grows by absorbing plenty of sunlight and nutrients from the sea, is truly a luxurious delicacy packed with the blessings of nature.

We cultivate Suji Aonori from seeds and handle everything from production to processing, which is why we are able to deliver this delicious taste.

Furthermore, our in-house test kitchen, the "SEA VEGETABLE Test Kitchen" team, performs strict quality control and delivers the finest selected striped green nori, which accounts for less than 1% of the total, that meets all standards, including "dryness, aroma, melt-in-the-mouth, saltiness, umami, grilled texture, and on-site evaluation."

Add a vibrant green color to finish off your dishes.

"Sea Vegetable Striped Green Nori Raw Seaweed" has a strong fragrance but also a delicate side, and if you add it to a plate as is without breaking it up, it will create a visually gorgeous look.

It goes well with dishes that use oil or butter, and creamy ingredients.
It can also be mixed with salt and used as a dipping sauce for tempura, or as a delicious accompaniment to warm soba noodles or soup.

Also, the aroma of sujiaonori is sensitive to high temperatures, so it is best to add it to dishes after cooking.

For example, if you are making pasta or risotto, sprinkle finely chopped suji aonori into the frying pan and mix it in. After serving the dish, top with suji aonori (still in strips) and it is done.

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

Striped green laver toast

This is a recipe for a popular menu item, "Aonori Toast," from Higashi-Mukojima Coffee Shop, a local favorite that was also selected as one of "Tokyo's 50 Best Cafes."
Sprinkling it on the toast brings out the flavor even more, and it's a luxurious taste that you'll be hooked on once you've tried it.

&lt;How to make&gt;
1. Spread mayonnaise on one side of a 4-slice bread and toast in a toaster.
2. When the mayonnaise starts to ooze, remove it from the pot and place the suji aonori on top, breaking it up as you go.
3. Finally, sprinkle a pinch of salt on top and it's done!

Sea Vegetable Suji Aonori [Whole Form / 10g]

Click here for more recipes

おすすめセット商品

Food Development Manager/Chef Hidetake Ishizaka

Recommended usage

Narrator: Hidetake Ishizaka |

Originally from Sydney, he won an U30 cooking contest in Australia, and was in charge of food development as sous chef at INUA, which earned two Michelin stars just one year after opening in Tokyo in 2018. After that, he encountered sea vegetables, and while diving into the ocean to research them, he wanted to bring out the appeal of seaweed from an edible perspective, so he joined the team.



To date, he has worked with over 100 types of seaweed in his company's test kitchen, and has been promoting the potential of seaweed as an ingredient, which is unknown even in the culinary industry. Together with Uchida, a leading researcher in seaweed and fermentation research, who he welcomed into the company, he is also working on seaweed fermentation research on a daily basis.

Very unique among seaweeds

I met everyone at Sea Vegetables around November 2020. I remember them bringing dried suji aonori seaweed to the kitchen.

When I first tried it, I thought it was fresh and freshly made. The dried green laver I had eaten before was not bad at all, but I didn't know when it was processed or how long it had been on the store shelf. But I still remember thinking that the Sea Vegetable one was freshly dried.

Also, the smell of the seashore was subdued, giving it a refreshing scent. I thought it had the pure scent of green laver.

High quality, processed sea vegetable stripes and green laver

Raw suji aonori is nothing if you don't put in a little extra effort. Whether it tastes good or not depends a lot on the knowledge and skill of the person who uses it.
So, when Sea Vegetables expertly dries the best Suji Aonori, it immediately becomes easy to use in cooking.
One dish I think is absolutely delicious is risotto. It's absolutely delicious to mix it in at the end and then put it on top after serving the dish. I also think it would be good with fish cooked in a frying pan with butter. Sprinkle dried suji aonori into the pan at the perfect time after the fish is done, then serve it immediately and eat. This is also delicious.

Just sprinkle or mix it into your food to add flavor.

Dried Suji Aonori has the power to be a real quick solution when you want to add that aroma to a dish. Just open a pack and sprinkle or mix it into your dish to add that delicious flavor.
So in a sense, I think that okonomiyaki, potato chips, and other things are the most delicious ways to use suji aonori in Japan. However, I'm sure there are other things that go well with this scent, so I hope you'll try them out.

For detailed information

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