＜Dried Suji-Aonori＞
・In rare cases, a white powder may appear on the product. This derives from the natural ingredients and does not affect the quality.
・The Suji-Aonori used in this product is obtained from a habitat shared by shrimp and crabs.
＜Dried Habanori＞
・In rare cases, a white powder may appear on the product. This derives from the natural ingredients and does not affect the quality.
・The Habanori used in this product is obtained from a habitat shared by shrimp and crabs.
＜Aonori Furikake ＞
・ Allergic substances contained in the product (out of 27 items): Sesame
・The Suji-Aonori used in this product is obtained from a habitat shared by shrimp and crabs.
＜Salted Tosakanori＞
The Tosakanori used in this product is obtained from a habitat shared by shrimp and crabs.
・In rare cases, a white powder may appear on the product. This derives from the natural ingredients and does not affect the quality.
＜Young Hijiki Yuzu＞
The Hijiki used in this product is obtained from a habitat shared by shrimp and crabs.
・In rare cases, a white powder may appear on the product. This derives from the natural ingredients and does not affect the quality.
The arsenic contained in this product is below the standard value, and the Food Safety Commission has clearly stated that the current intake of arsenic from food is not considered to be problematic.
This product will be delivered by cool flight for refrigeration.
・ Cool flight: 1,100 yen
* Delivering to Hokkaido or Okinawa will charge +200 yen for each delivery.
* For detailed delivery methods Click Here
The Hidden Charm of Suji-Aonori
"The most unique seaweed I have ever encounted"
Navigator: Shui Ishizaka
Shui Ishizaka
Shui Ishizaka, born in Melbourne, raised in Sydney. Winner of the Australian U30 culinary competition "Appetite For Excellence Young Chef of the Year," he took charge of culinary development as sous chef at Tokyo’s INUA restaurant, a two-Michelin-star winner in 2018.
Experimenting in Sea Vegetable’s test kitchen, he has uncovered the previously unknown taste profiles of more than 100 varieties of seaweed.He has also been participating in menu development for this spring’s "Noma Kyoto" pop-up.
It was around November of 2020 when I first met with memebers from Sea Vegetable. I remember that I brought some dried Suji Aonoris to the kitchen.
When I first ate it, I thought it was freshly made. The Suji-Aonori that I ate before were never awkward, but I didn't know when it was processed and how long they were placed on the shelves. However I still remember the moment when I was astonished by Sea Vegetable's Suji-Aonori.
The purely delicate and refreshing fragrance.
To test out the Suji-Aonori, the first thing I did was to use the raw Suji-Aonori
From my personal point of view, dried Suji Aonori was like a canvas that was already painted in some colors. As most painter starts their drawing with a blank canvas, the raw Suji-Aonori was something similar to such a state.
My first atempt was to use the Suji Aonori as a supportive ingridient rather than as a main ingridient,
This is because most Aonori are used as a sprinkler to embelish the meal rather as a main dish. To make Suji-Aonori something common, I researched various ways to discover the potential of this amazing ingridient.
This lead me to a conclusion to use Suji-Aonori as a seasoning; a basic one that can be used at homes and even for professionals.
The scent of Suji Aonori is remarkably pleasant even in its raw state. To enrich this, I pivited my attentions to using oil. First of all, I thought of making an original oil using Suji-Aonori. This went really well more than I expected.
Since I used rice oil at that time, I shifted my method to use animal oil by using butter. I figured out that the spread of the fragrance is completely different and delicious when using animal oil.
This made me realise that Suji-Aonori perfectly matches for all dairy products, triggering me try out milk this time.
There it was. A milk beautifully flavoured wth Suji-Aonori. This was incredibly delicious: I was about to have a supernova explosion in my head.
My mind was overthrowed by this experience. I thought that Aonori is limited to Japanese cuisine like Okonomiyaki or Takoyaki that will never match with Italian or French cuisine.
But milk is a world-wide ingridient. Mixing and liquidating with milk will definately expand the potential of Suji-Aonori.
それで次に作ってみたのが、最もミルクの品質が大事だと思うアイスクリーム。
アオノリのアイスって聞いたことがないから面白いと思うけど、ただ面白いだけじゃなくて、最終的に美味しかったのが大事なポイントで。
もしアオノリのアイスクリームを食べたことのある人がいたら、ほとんどの場合はバニラ味かミルク味のアイスクリームにアオノリが混ざったものだと思う。そうではなく、スジアオノリミルクを使ってアイスクリームを作ると、なぜかもっと旨味が効いて、塩味があって。
色は抹茶アイスに似た黄緑色で、味も確かに少し抹茶っぽさがある。でも抹茶には絶対にない美味しさがあって。日本に来てから抹茶アイスをよく食べていたけど、それより美味しいアイスクリームができちゃった。
それからは自分が想像できるミルクを使うお菓子、クッキーとかティラミスとか、いろいろ作ってみて。
マスカルポーネやリコッタ、フレッシュチーズも作ってみると、またそれが面白い。今後はスジアオノリミルクを発酵させて寝かせたチーズも作ってみたいと思っている。カマンベールチーズも良いな。
ほかにも味噌を作ってみたり、発酵系はいろいろ実験してみて。
スジアオノリは何を試してもすごく面白い化け方をした。実は、ほかの海藻でも同じことをやってみたのだけど、上手くいかないものが沢山あった。
そこで改めて思ったのは、スジアオノリって海藻の世界でもすごくユニークだなって。初めてこれだけ向き合った海藻がスジアオノリだったのは、本当に奇跡的で。
でも、生のスジアオノリは、ひと手間加えないと何にもならないっていうのがあって。美味しくなるかどうかは、使う人の知識や技術に依るところがすごく大きい。
だから、シーベジタブルが最高のスジアオノリを上手に乾燥させていると、そこで一気に料理に使いやすいものになる。
絶対に美味しいと思えるのは、リゾット。最後に混ぜ込んで、お皿によそってからもさらに上に乗せるのは、最高に美味しい。バターを使ってフライパンで焼いた魚にも良いと思う。魚が焼きあがったベストなタイミングでフライパンのなかに乾燥スジアオノリを振りかけて、すぐに盛って食べる。これも美味しい。
乾燥したスジアオノリには、その香りを一品に加えたいと思ったときに、本当にひと摘みですぐに解決できる力がある。パックを開けて料理に振りかけたり和えたりするだけで、その美味しさを与えられる。
だからある意味、お好み焼きとかポテトチップスとか、日本ではスジアオノリの一番美味しい使い方をしてきたのだと思う。ただ、この香りに合うものは他にもあるはずだから、いろいろ試してほしいな。
Easy Recipe
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岡田大介さんの「すじあおのり」紹介ブログ
酢飯屋の岡田大介さんが弊社「すじあおのり」についてご紹介くださいました。
