japanese suji aonori wholeform seaweed 100g
suji aonori raw green laver Inside
sujiaonori whole form dried green laver with rice porridge
sujiaonori whole form dried green laver with soup
sujiaonori whole form dried green laver with oysters
NEW

Suji-Aonori Whole Form — Dried Japanese Green Seaweed

A chef-grade finishing seaweed prized for its exceptionally clean aroma and vivid green color. Add it after cooking to preserve its fragrance and color — ideal for butter, oil, and cream-based dishes, eggs, potatoes, and soups.

Suji-Aonori is among the rarest of Japan’s green seaweeds — a delicate green seaweed with long, fine strands, characterized by its intoxicating aroma, luminous emerald color, and refined marine umami.

Traditional harvests declined sharply, making suji-aonori increasingly difficult to source. Sea Vegetable revived it through land-based cultivation in pristine, mineral-rich underground seawater — and fewer than 1% of each harvest passes Sea Vegetable’s final evaluation, assessed across dryness, aroma, melt-in-the-mouth texture, saltiness, umami, grilled finish, and on-site judgment. What reaches you cleared every threshold.

Just a pinch can transform a dish. Fold it into risotto at the final moment for layered aroma and vivid color, or scatter it into the pan just as butter-seared fish finishes cooking, allowing the heat to unlock its fragrance right before plating.

Dried suji-aonori / striped green laver — Japan. No additives.

*The seawater used in cultivation is sourced from areas inhabited by shrimp and crab. Occasional white powder may occur naturally and does not affect product quality.*

100g / 3.53 oz — professional size. Available to professional buyers only.
Sets of 6 are available to professional buyers.

Suji-aonori is heat-sensitive. Avoid sustained heat. Add it off heat or at the very end of cooking, allowing residual heat or steam to release its aroma.

Pairs well with butter, cream, olive oil, egg, white fish, potato, fresh pasta, and dashi broth.
・**Risotto:** mix in off the heat at the final moment, then top the plated dish with a few more strands to finish
・**Pan-seared fish:** cook in butter, scatter the strands the moment the fish comes off heat, and serve immediately
・**Finishing oil:** warm a neutral oil gently with a small amount of suji-aonori to draw out the aroma, then strain and drizzle
・**Brown butter:** melt butter until nutty and golden, then steep with suji-aonori off the heat for an aromatic finishing butter
・**Cream sauces:** whisk in a pinch at the very last moment — the fat carries the aroma through every spoonful
・**Warm soba / clear soups:** place on top just before serving to release full fragrance with rising steam
・**Eggs:** scatter over soft-boiled or just-set scrambled eggs at the table
・**Tempura:** blend with flaky salt as a dipping condiment

*Whole Form tip: resist the urge to crush it. Laid intact over a dish, the strands add visual lift and a concentrated burst of aroma as they warm on the plate.*

Store in a cool, dry place away from direct sunlight and heat. The aluminum pouch protects against light and moisture, but after opening, reseal tightly and refrigerate or freeze to preserve aroma and color. Consume as soon as possible once opened.

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

#What makes suji-aonori different from regular aonori or aosa?
Some products sold as aonori use other green seaweeds such as aosa or hitoegusa. Suji-aonori is a distinct variety prized for its stronger aroma and long, fine strands.

#Is this a cooking ingredient or a finishing garnish?
It's best used as a finishing ingredient. Suji-aonori is heat-sensitive, so its aroma is strongest when added after cooking rather than during it.

#How much should I use per dish?
A small pinch goes a long way — the aroma is concentrated, so start light and add more to taste.

#Is this the same aonori used in okonomiyaki or takoyaki?
Traditional okonomiyaki and takoyaki sometimes use other, more common aonori. Suji-aonori is the rarer, more aromatic variety — equally suited to that traditional use and to Western-style finishing applications.

#Why does this product carry a Prop 65 warning?
Seaweed can naturally absorb trace elements from its growing environment, including Proposition 65-listed chemicals. California requires businesses to provide a warning when applicable exposure thresholds are met. See the product-specific warning below for details.