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

We carefully select Suji-Aonori with the finest scents and packed the whole charm.

Only less than 1% of our green laver can meet  this Whole Form Suji-Aonori quality.

With the unprocessed “Whole Form” Suji-Aonori, we deliver the natural flavor and texture of it.

Enjoy the finest fragrance that scents when you put it in your mouth. 

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Best before: 6 months
Storage method: Store away from direct sunlight, high temperatures and humidity.
*After opening the package, store the Suji-Aonori in the fridge or freezer to preserve the flavor and color of it and consume it as soon as possible.
*Due to the bagging process, a little Suji-Aonori can stick to the outside of the package. Please do not worry about it, because this does not mean the package is damaged, and quality issues.

>We also have a "powder" type that is easy to use every day.
Click here to find out more about "Powder" type and purchase it


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 green laver used in this product is cultivated using seawater from areas inhabited by shrimp and crab.

Shipping at room temperature for 900 yen, refrigerated delivery for 1,100yen (tax included)

*In order to maintain quality, all orders placed between June 10th and the end of September will be shipped using refrigerated shipping.
*Please note that the period to deliver with refrigerated shipping may be extended depending on weather conditions.
*All shipping to Hokkaido and Okinawa will cost an additional 200 yen except Yu-Packet.

Yu-Packet (small-size parcel delivery offered by Japan Post) for 350 yen (tax included)

*Unavailable during the period of refrigerated shipping.
For more details about Yu-Packet and available bundling products, please click Here .

＜About Yu-Packet＞
・Deliveries will be placed in your mailbox, not handed to you in person.
・You cannot specify a delivery date or time.


*For more details about delivery methods, please see Here.

Product Characteristics

A delicate and refreshing Suji-Aonori 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 in Aonori, and its flavor stands out among other seaweeds.

By cultivating this Suji-Aonori in clean underground seawater and drying it while it is still fresh, you can enjoy the delicate and refreshing original aroma of Suji-Aonori, reducing off-flavor.

The secret and pride of whole form Suji-Aonori

Suji-Aonori, which grows by basking in the sun and plenty of 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 Suji-Aonori. We deliver less than 1% of the selected Suji-Aonori that meets all standards, including "dryness, aroma, melt-in-the-mouth, saltiness, umami, grilled texture, and on-site evaluation."

Add a vibrant green to decorate your dishes

"Sea Vegetable Suji-Aonori" has not only a strong fragrance but also delicate aspects. By just adding it on plates without breaking it up, this vegetable will make the dish more fabulous.

It goes well with dishes that use oil or butter, and creamy ingredients.
You can enjoy the great harmony from the mixture with salt used as a dipping sauce for tempura, or as a delicious accompaniment to warm soba noodles or soup.

Adding after cooking is the best way to enjoy the aroma of Suji-Aonori, because it is sensitive to high temperatures.

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 the whole form of Suji-Aonori to finish.

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 sあtrong 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

This recipe is inspired by the popular menu "Aonori Toast", from Higashi-Mukojima Coffee Shop - a local favorite café - selected as one of "Tokyo's 50 Best Cafes".

Sprinkling Suji-Aonori 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.

Recipe
1. Spread mayonnaise on one side of a 4-slice (thick) bread and toast in a toaster.
2. When the mayonnaise starts to ooze, remove it from the toaster and place the Suji-Aonori on top of the toast, breaking it up as you go.
3. 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

Culinary Development / Chef Shui Ishizaka

Recommended recipe

Narrator: Shui 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.

Very unique among seaweeds

I first met the folks at Sea Vegetable around November 2020. I remember them bringing dried Suji-Aonori to my kitchen.

When I tasted it for the first time, I thought it was fresh and made right then. The dried aonori I'd eaten before wasn't bad at all, but I never knew when it was processed or how long it sat on store shelves. But I still remember thinking Sea Vegetable's Suji-Aonori was freshly dried from raw seaweed.

Plus, the briny seaweed flavor was subdued, giving it a refreshing aroma. I thought, “This is the pure scent of aonori.”

High quality, processed sea vegetable Suji-Aonori

Fresh Suiji-Aonori requires extra effort to become useful. Whether it turns out delicious depends heavily on the user's knowledge and skill.
That's why when Sea Vegetable expertly dries the best Suji-Aonori, it instantly becomes something incredibly easy to use in cooking.
Risotto is absolutely delicious with it. Mixing it in at the end, then adding more on top after plating is supremely tasty. I also think it's great with fish pan-fried in butter. Sprinkle the dried Suji-Aonori into the pan at the perfect moment when the fish is done, then serve immediately. That's delicious too.

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

Dried Suji-Aonori has the power to instantly transform a dish with just a pinch when you want to add that aroma. Simply open the packet and sprinkle or mix it into your cooking to impart its delicious flavor.

So in a way, I think Japan has found the tastiest uses for dried green laver flakes—in things like okonomiyaki and potato chips. But there must be other foods that pair well with this aroma, so I hope you'll try different combinations.

For detailed information

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