Aonori is a form of edible seaweed common in Japanese cuisine. The name literally translates to either “blue seaweed” or “green seaweed”, and it’s occasionally known as blue lavar in English. In Japan, chefs will dry it out to be used as a seasoning in yakisoba, okonomiyaki, tempura, and many other dishes.
Nutritionally, aonori has many of the strong attributes that seaweed is widely known for. Specifically, it is a rich source of vitamins and minerals like calcium, copper, selenium, iodine, lithium, iron, magnesium, amino acids, and vitamins A, C, E, and K. It even features some of the omega-3 fatty acids needed to help control your cholesterol levels. It is known to be beneficial in protecting the human body from numerous unfortunate diseases, including cancer. Indeed, the relatively low rate of cancer throughout Japan may very well be partially due to the country’s high consumption of aonori and other seaweeds.
At Flo Restaurant in Bellevue, you can experience the taste and nutrition of aonori in our tuna carpaccio, featuring an aonori-infused ponzu oil. Try it out tonight!