Aonori & Aosa
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Aonori
Bright green, aromatic, with mild sweetness. Rare and high-value, used in snacks like potato chips and takoyaki.
Example of Use
Potato chips, okonomiyaki, crackers
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Aosa
Milder aroma than aonori and more affordable. Retains flavor when heated, making it ideal for rice crackers and baked goods.
Example of Use
Takoyaki, okonomiyaki
Fun Fact
Classification of Aonori and Aosa
What is commonly referred to as aonori includes species such as Usuba-aonori and Suji-aonori, both belonging to the Aonori genus. Among them, Suji-aonori from the Shimanto River in Kochi Prefecture is especially renowned as a premium product.
Aonori grows during the early spring, from February to May, when water temperatures are low.
In Mie Prefecture, the cultivation of Hitoegusa (a species in the Hitoegusa genus) is especially widespread. While it is well known as an ingredient for tsukudani (soy-simmered seaweed), in Mie it is often referred to as “aosa” or “aosa nori,” which can sometimes cause confusion with aosa, introduced next.
Aosa, classified in the Aosa genus, is also used as a topping for dishes such as okonomiyaki. Unlike aonori, however, aosa retains its fragrance even when exposed to heat, making it especially valued in rice crackers and other baked snacks.
Aosa also differs from aonori in its growing conditions. It thrives in relatively warmer waters, and in Mikawa Bay it is harvested from around May (after the Golden Week holidays) through November.