suji aonori seaweed powder green laver 15g
suji aonori seaweed powder green laver inside
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Suji-Aonori Green Laver Powder — Ready-to-Use

$14.50
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Retail price. Pro trade pricing after login. Shipping calculated at checkout.

Please allow at least 1 week for order processing and shipping. This may vary depending on seasonality and stock situation. For full details, see our Shipping Policy.

Suji-aonori is the most aromatic variety of green laver. Milled fine, a pinch carries clean marine umami and vivid green to oil, batter, or a finished plate.

Aonori covers several species of green seaweed, and they are not interchangeable. Suji-aonori is the one traditionally valued and graded for aroma. Much of what reaches the market as green laver powder is a different species with a flatter, brinier profile.

Rising water temperatures put the traditional harvests under severe pressure, and the variety became difficult to source. It returned through land-based cultivation — the first system of its kind, using mineral-rich underground seawater held at a stable temperature through the year and kept in constant motion so the strands grow evenly under sunlight.

Only part of each harvest is dried fresh enough to be graded for this powder. Dryness, aroma, mouthfeel, salinity, and umami are each assessed before anything is packed. Drying the strands while still fresh keeps the brine note low, which helps keep the aroma clean rather than fishy.

Ayako, Umami Curator at The House of Umami, visited one of the land-based cultivation sites, a facility built at the edge of the sea. She watched the seaweed move through the system — seeded in small tanks, transferred to medium ones, then to tanks large enough to walk around. The strands floating on the surface were beautiful, and every tank was scrupulously clean. Growing on land what the sea and the rivers can no longer give is what she wanted to stand behind. Carrying it is her answer to that.

The aroma is volatile. Heat drives it off, so the powder goes in off-heat or over the plate. It disperses into fat readily — butter, cream, aioli, oil-based sauces — without clumping.

Single ingredient. No additives.

Green seaweed (aonori). No additives. Cultivated in seawater from areas inhabited by shrimp and crabs.

0.53 oz (15g) — Servings per container 8 | Serving size 2g
3.5 oz (100g) — Servings per container 50 | Serving size 2g
**Amount per serving:** Calories 5, Total Fat 0.1g, Sodium 65mg, Total Carbohydrate 0.8g, Protein 0.6g

*Values are supplied by the producer. Items not listed have not been independently tested.*

0.53 oz (15g) — Trial, gifting, and everyday finishing
3.5 oz (100g) — Kitchen size, available to professional buyers

For orders larger than 12 units, please contact us.

Use straight from the pack. Start with 1–2g and adjust. Add it off-heat or at the pass — sustained heat drives the aroma off and can dull the color.

#Application by dish
・**Fish pan-fried in butter:** dust into the pan the moment the fish is done, then serve immediately
・**Risotto:** fold in off-heat during mantecatura, then dust again after plating
・**Butter-roasted potatoes:** steam skin-on, pan-fry in butter, season with salt and pepper, then finish generously
・**Fried potatoes, chips, and popcorn:** fat, salt, marine aroma — the pairing the seaweed is known for
・**Butter and cream sauces:** whisk in at the end; it disperses into fat cleanly and keeps its color
・**Aioli, mayonnaise, and egg salad:** fold in cold, for crudités, fried fish, or a sandwich
・**Tempura and fried food:** blend with salt as a dipping seasoning, or dust straight out of the fryer
・**Eggs:** omelette, soft scramble, chawanmushi
・**Clear soups and noodle broth:** finish over the bowl at the pass; rising steam releases the aroma
・**Ice cream and dairy desserts:** the salinity reads as savory contrast against sugar and cream

*Timing note: If a dish is held or reheated, season with the powder only at service.*

Refrigerate after opening. Before opening, store in a cool, dry place away from direct sunlight and humidity.

Aroma and color fade with heat, light, and air. Reseal tightly and use as soon as possible once opened.

**Best before:** 12 months from production date.

#What is the difference between suji-aonori and ordinary aonori powder?
In most cases they are different species. Suji-aonori is Ulva prolifera, traditionally valued and selected for its aroma. Most commodity green laver powder is Monostroma nitidum, which tends to be brinier and flatter in the nose. The two are not interchangeable when the seaweed is meant to be tasted rather than to add color.

#Can I cook with it, or is it only a finishing seasoning?
It is best used as a finishing seasoning. The aroma compounds are volatile and sustained heat drives them off, which can also dull the color. Brief contact with residual heat — a hot broth, fish straight out of the pan — lifts the aroma instead.

#How many dishes will one pack season?
At 1–2g per dish, the 15g pack covers roughly 8 to 15 plates and the 100g pack roughly 50 to 100. The nutrition label uses a 2g serving.

#How long does it keep once opened?
Refrigerate after opening and use it as soon as you can. Unopened, the best-before date is 12 months from the production date. Aroma and color are the first things to go, so a pack that has been open a while is worth replacing even if it still looks green.

#Is aonori the same as nori?
No. Nori is a red seaweed processed into sheets. Aonori is a green seaweed, sold loose or milled, and used for aroma rather than as a wrapper.

⚠ WARNING: Consuming this product can expose you to chemicals including inorganic Arsenic and/or Lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food.