✅ Finely chopped Aonori seaweed made from green seaweed (Ulva)
✅ Intense flavour thanks to a special production process
✅ Compact, dense flakes instead of airy decorative flakes
✅ Ideal for Okonomiyaki, Takoyaki, Yakisoba & more
✅ Vegan, gluten-free and free from additives
What is Aonori?
Aonori are finely chopped seaweed flakes made from green seaweed (Ulva), which are primarily used as a topping in Japanese cuisine. They are sprinkled over ready-made dishes and add a typical Umami note. They are particularly well known from street food dishes such as Okonomiyaki, Takoyaki or Yakisoba.
What does Aonori taste like?
Aonori has an intense, slightly maritime aroma with a flavour rich in Umami. Compared to many other seaweeds, the flavour is distinct and pronounced without being overpowering. Even small amounts are enough to give dishes a characteristic depth.
What makes this Aonori special?
The seaweed comes from controlled land-based cultivation and is processed using a special method. After harvesting, it is first deep-frozen, which breaks down the cell structure. Only then is it dried and ground. This results in particularly aromatic, dense flakes with an intense colour and flavour.
What can I use Aonori for?
Aonori is traditionally used as a topping for Okonomiyaki, Takoyaki or Yakisoba. It also goes well with Donburi, Ramen or Onigiri. It’s easy to use: simply sprinkle over warm dishes just before serving to allow the flavour to develop fully.
Here’s what you can cook with it:
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How does this Aonori differ from traditional varieties?
Compared to air-dried varieties, these flakes are denser and more flavourful. They are not only suitable for decoration, but above all for seasoning. This means less product is needed to achieve a distinct flavour.
How should I store Aonori?
Aonori should be stored in a cool, dry place, protected from direct sunlight. Once opened, seal the container airtight and use as soon as possible to preserve the flavour and colour.
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