Aonori Seaweed Guide: How to Use Aonori in Your Cooking

Aonori is the Japanese name for an edible green seaweed, also known as green laver. Rich in magnesium and calcium, aonori is consumed dried in fine, powdery flakes throughout Japan. The edible seaweed is used as a garnish on dishes like okonomiyaki (a savory Japanese pancake), natto (sticky fermented soybeans), and as a seasoning for soup bases, noodle dishes, and stir-fries. You can find packages of aonori in Asian grocery stores and online shops.

Aonori is used to impart rich, savory umami to various dishes, like kombu (kelp), wakame, and other seaweeds used throughout Japanese cooking. The smell of aonori is often compared to the earthy smell of matcha green tea powder, which is caused by a compound called Dimethyl sulfide (DMS), produced by phytoplankton and some land-based plant species.

When sprinkled over or stirred into a hot dish, aonori releases its signature marine perfume: part brine and part earthy smoke. Aonori flakes are primarily used to garnish several Japanese dishes like yakisoba, crispy takoyaki (fried octopus balls), and onigiri rice balls.

The fine texture and potent flavor of aonori make it an integral component of powdered condiments like furikake (rice seasoning made with seaweed flakes, katsuobushi (dried bonito flakes), sesame seeds, and shichimi togarashi, a Japanese spice blend.

Aonori may also be added to the dashi base of marinades or appetizers, like miso soup, and mixed into tempura batter.

There are a few key distinctions between aonori, nori, and aosa. While all three are types of seaweed, aonori, from the Monostroma algae genus, has a robust and earthy flavor and a brighter green coloring than its counterpart. Nori has a dark green color, a briny flavor with a hint of smokiness, and comes from a red algae genus known as Pyropia.

Aonori is generally dried and turned into flakes where its potent flavor can be used as a seasoning or garnish. Alternatively, nori, which has a less robust flavor, is commonly used to prepare sushi, though it can also be used as a garnish in a pinch.

Aonori is sometimes used interchangeably with aosa, another seaweed from the same genus, which is also sold in powdered form. Aosa has a more pronounced bitterness, while aonori has a smooth, smoky flavor.

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