Aonori vs. Nori: Japanese Seaweed

Typically used in sushi rolls, ramen, and onigiri, Nori (海苔) is one of Japan’s most consumed seaweed that often comes in dry sheets.

If you are well acquainted with Japanese food, you may also have heard of Aonori (アオノリ: meaning Green Nori). 

Aonori vs. Nori

But do you know how the relationship between Nori and Aonori is defined?

What is Nori?

Nori is originally the generic name for moss-like seaweeds growing on the rock surface in the water.

The most common edible species used for food include Asakusa Nori (P. tenera) and Susabi Nori (P. yezoensis), which belong to the red algae category.

Those varieties are typically processed into dried sheets, flakes, or powder or eaten raw as they are in the form of Nama Nori.

What is Aonori?

On the other hand, Aonori is a green Nori that comes in powder or flakes.

While dry sheets of Nori called Ita Nori (板海苔) typically use Asakusa Nori or Susabi Nori in the genus Neopyropia of Bangiaceae of red algae,

the ingredients for Aonori are usually from the genus Ulva of Ulvaceae or Monostroma of Monostromataceae of green algae.

As for usage, the green Aonori powder is sprinkled and often comes on potato chips, Takoyaki octopus balls, Okonomiyaki pancake, or Yakisoba noodles.

(Reference Pages: Wikipedia 海苔, アオノリ )