Below is a list of all known varieties for Aonori. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Ao-goma (Green Sesame) | A seasoning blend (furikake) that combines Aonori powder with toasted sesame seeds. |
| Aonori | Green laver, known as aonori in Japan, sea cabbage (???) or hutai (??) in China, and parae (??) and kim (?) in Korean, is a type of edible green seaweed, including species from the genera Monostroma and Ulva. It is commercially cultivated in some bay areas in Japan, Korea, and Taiwan, such as Ise Bay. It is rich in minerals such as calcium, magnesium, lithium, vitamins, and amino acids such as methionine. It is also called aosa in some places in Japan. |
| Aonori (Enteromorpha prolifera) | A common, thread-like species of green seaweed that is dried, powdered, and used as Aonori. |
| Aonori (Enteromorpha) | A species of green laver (*Enteromorpha*) that is more thread-like. Also used as Aonori powder, often as a garnish. |
| Aonori (for Furikake Blend) | A key ingredient in many Furikake (rice seasoning) blends, where it is mixed with sesame seeds, bonito flakes, and other ingredients. |
| Aonori (for Furikake) | A key ingredient in many Furikake (rice seasoning) blends, where it is mixed with sesame seeds, bonito flakes, and other ingredients. |
| Aonori (for Okonomiyaki) | The finely powdered or flaked Aonori used generously on top of okonomiyaki (Japanese savory pancakes). |
| Aonori (for Senbei) | Used as a seasoning sprinkled on top of Japanese rice crackers (senbei) for a salty, oceanic flavor. |
| Aonori (for Shichimi Togarashi) | Aonori is a key ingredient in the Japanese 7-spice blend, providing the "green" and "umami" flavor notes. |
| Aonori (for Takoyaki) | The powdered green seaweed sprinkled over takoyaki (octopus balls), typically along with bonito flakes. |
| Aonori (for Tamagoyaki) | Powdered Aonori mixed into the egg batter for Japanese rolled omelets, giving it a green-flecked appearance and savory flavor. |
| Aonori (Fresh/Nama) | Rare, fresh (undried) green laver, which has a bright, grassy, and oceanic flavor. Used as a garnish or in soups. |
| Aonori (Mixed with Salt) | A simple condiment blend of Aonori powder and salt, used for tempura, French fries, or popcorn. |
| Aonori (Monostroma latissimum) | A specific, high-quality species of green seaweed used to make Aonori, prized for its strong fragrance and wide fronds. |
| Aonori (Monostroma nitidum) | A specific, high-quality species of green seaweed used to make Aonori, prized for its strong fragrance. |
| Aonori (Monostroma) | A species of green laver (*Monostroma*) prized for its strong, rich aroma and bright green color. Considered high-grade Aonori. |
| Aonori (Ulva pertusa) | A species of Sea Lettuce (Ulva) that is also dried, powdered, and sold as Aonori or "Aosa." |
| Aonori Flakes (Yakisoba Topping) | The classic, flaky green seaweed used as an essential garnish for yakisoba, imparting a fresh, oceanic aroma. |
| Aonori Powder (Green Laver) | The fine, green powder from *Monostroma* or *Enteromorpha* algae. Used as a garnish for takoyaki, okonomiyaki, and yakisoba. |
| Aosa (Sea Lettuce Powder) | A powder made from *Ulva* species (Sea Lettuce), often sold as Aonori and used interchangeably as a garnish. |