Aonori is a fragrant, green seaweed used as a garnish for hot Japanese dishes. The mineral-rich seaweed is cultivated in shallow water round Japan’s bays and estuaries. It comes from the same family as sea lettuce, and is just one-cell thick.
It is traditionally used to top takoyaki octopus balls, okonomiyaki pancakes and yakisoba noodles.
Please note the seaweed often has a very short shelf life and can be less than a month. Ingredients: Seaweed
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