“Uniquely piquant, with a lasting delicate aroma”

One of the most recognisable qualities of Suji-Aonori is its distinct aroma. What sets our product apart from the rest is the way it is farmed using nutrient-dense underground seawater, and our ability to dehydrate it immediately after harvesting onsite.

The flavour and fragrance of the Suji-Aonori is locked in completely, allowing us to package and deliver this aroma in its purity. We guarantee this aroma to fill the air the moment you open a bag, much like the addictive pungency of truffles!

Contents: 100g
Shelf life: 6 months

Please read the shipping policy to know more about the international delivery details. 

・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.

・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.

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.
















Here are some simple recipes that can be made at home

Check our Cook Pad

Daisuke Okada's blog introducing "Suji-Aonori'

Mr. Okada, Sushi chef, introduced "Suji-Aonori"

Click here for details