Suji-Aonori Powder — Japanese Green Seaweed

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. Single bag or a set of two.
3.5 oz (100g) — Kitchen size. Available to professional buyers as a single bag, a set of two, or a set of six.

Each 2 g seasons one to two plates.

For orders larger than six 100g bags, 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 foods:** 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. Aosa and hitoegusa — Monostroma nitidum among them — are sold under the same word and carry the same aroma compounds in smaller amounts. They 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.

#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 typically made from red algae and processed into sheets. Aonori is a green seaweed, sold loose or milled, and used for aroma rather than as a wrapper.