← World Ingredient GuideDried, pickled & preserved

Aonori (green seaweed flakes)

青のり aonori

Flavor and role: Green seaweed dried and crumbled into flakes, with a strong sea aroma. Sprinkle just before serving to keep the aroma.
Typical dishes and uses: Yakisoba, okonomiyaki, takoyaki, isobe-age
Substitutes: Use the same amount of crumbled unseasoned nori.
Storage: Sealed in a cool place at room temperature for 3–6 months. After opening, keep in the fridge away from moisture and light to preserve the aroma.
Main countries: Japan
Used in this book: Teppan Yakisoba Okonomiyaki (Japanese Savoury Pancake)Takoyaki (Osaka Octopus Balls)Okonomiyaki-Style Bindaetteok Boxty Okonomiyaki (Irish × Japanese)Kapustnyky Okonomiyaki (Ukrainian × Japanese)Cachapa Okonomiyaki (Venezuelan × Japanese)Sansho Cacio e Pepe Udon Okonomiyaki Chatamari (Nepali × Japanese)Okonomiyaki-Style Deruny (Ukrainian × Japanese)Miso Butter Elote with Aonori and Katsuobushi Aonori Tempura Fish and Chips with Ponzu Mayo Wasabi-Miso Guacamole with Sesame Gyoza Chips Seafood Pajeon Okonomiyaki Okonomiyaki Lángos (Hungarian × Japanese)Mentaiko Mayo Cheese Pasta Gratin Miso-Dama: Instant Miso Soup Balls Nan Gyi Thoke Curry Abura Soba (Burmese × Japanese)Seafood Mix Okonomiyaki with Homemade Sauce Okonomi Loaded Fries Okonomiyaki-Style Oyster Omelette Okonomiyaki Patacones (Colombian × Japanese)Teriyaki Sausage Sizzle with Japanese Mayo and Nori Osaka-Style Takoyaki with Fresh Dashi and Homemade Sauce Baked Takoyaki Cheese Muffins Okonomiyaki Tortilla Crispy-Noodle Yakisoba with Homemade Sauce Yakisoba Grilled Cheese Hot Sandwich Okonomiyaki Zucchini Slice (Japanese × Australian)

Updated 2026-10-10