Aosa
Aonori. "blue seaweed" or "green seaweed"),Website:, also known as green laver, is a type of edible green seaweed, including species from the genera Monostroma and Enteromorpha. It is commercially cultivated in some bay areas in Japan 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 used in its dried form for Japanese soups, tempura, and material for manufacturing dried nori and tsukudani and rice. It is also used in a powdered form, often blended with Ulva species of Ulvaceae as its production is limited.It is used commonly for flavouring of some Japanese foods, usually by sprinkling the powder on the hot food, for its aroma:Fried noodles (Yakisoba or Yakiudon)Okonomiyaki (Japanese pancake)Takoyaki (octopus dumpling ball)Isobe ageIsobe mochiShichimi (seven-spice seasoning)Japanese potato chipsMisoshiruIt is also used in Welsh cuisine, where it is used to make Laverbread
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Salted Wakame |
Wakame,Website:, Undaria pinnatifida, is a sea vegetable, or edible seaweed. It has a subtly sweet flavour and is most often served in soups and sa... |
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Squid Shiokara |
Shiokara,Website:, one of Japan's most common tsukemono. So-called tsukemono, refer to pickles and seafood pickled with salt or soy sauce. Tsukemon... |
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Seasoned Wakame |
Seasoned Wakame,Website:, also known as seaweed salad, is a popular side dish at American and European sushi restaurants. Literally translated, it ... |
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Frozen Mekabu |
frozen mekabu
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Roasted Nori |
Nori is the Japanese name for edible seaweed species of the red algae genus Pyropia,Website:, including P. yezoensis and P. tenera. Nori is familia... |
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