Aonori

Aonori ( _ja. 青海苔) or green laver is a type of edible green seaweed, including species from the genera "Monostroma" and "Enteromorpha" of "Ulvaceae".

It is commercially cultivated in some bay areas in Japan, such as Ise Bay. It contains rich minerals such as calcium, magnesium, lithium, vitamins, and amino acids such as methionine.

It is used in its dried form for Japanese soups, tempura, and material for manufacturing dried nori and tsukudani.

More often it is used in a powdered form, often blended with "Ulva" species of "Ulvaceae" as its production is limited.

It is used commonly for flavouring of some Japanese foods, usually by sprinkling the powder on the hot food, for its aroma:
* Fried noodles ("Yakisoba" or "Yakiudon")
* Okonomiyaki (Japanese pancake)
* Takoyaki (octopus dumpling ball)
* Isobe age
* Isobe mochi
* Shichimi (7-spices seasoning)
* Japanese Potato Chips

External links

* [http://www.fao.org/documents/show_cdr.asp?url_file=/DOCREP/006/Y4765E/y4765e0b.htm Seaweeds used as human food]