A species of edible green seaweed cultivated in some Japanese bays. Otherwise known as green laver in some cultures, Aonori contains rich minerals including calcium, magnesium and lithium, among other vitamins and amino acids. A dried form of the Aonori is used in Japanese soups, tempura and a selection of dried Japanese foods. It is a popular flavouring for some Japanese foods, usually in powdered form sprinkled over hot food. 

Pairs with