Aonori

Aonori (Japanese青海 苔, dt " blue / green nori / seaweed " ) is a type of dried green seaweed ( green algae ) of the genera Enteromorpha and Monostroma ( Darmtang ) the Ulvaceae. Some species of the genus Ulva ( sea lettuce ) are added because of the limited availability of the species originally used especially in powdered Aonori.

Cultivation

The algae are also cultivated next to the harvesting of wild stocks in the ocean in some coves in Japan, for example in the Ise Bay.

Nutritional value

Aonori contains minerals such as calcium, magnesium, lithium, vitamins and amino acids such as methionine.

Use

Originally Aonori was used for Japanese soups, tempura, as well as for the production of dried nori and tsukudani.

Aonori is commonly used as condiment Direction part of some Japanese dishes:

  • Pasta dishes ( yakisoba and Yakiudon )
  • Okonomiyaki
  • Takoyaki ( octopus balls)
  • Tempura ( Isobe -age )
  • Isobe - mochi
  • Shichimi
  • Misoshiru
Ulva lactuca Ise (Mie)
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