Aonori

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Aonori (left) and bonito flakes

Aonori or Ao-nori ( Japanese 青海 苔 , dt. "Blue / green nori / seaweed") is the Japanese name for green seaweed (ie green algae ) of the genera Monostroma (Japanese hitoegusa ) and Ulva (formerly Enteromorpha ) from the Ulvaceae family .

Cultivation and processing

In addition to harvesting wild stocks in the sea, the algae are also grown in some bays in Japan, for example in the Ise Bay. Commercial cultivation is limited to the species Monostroma latissimum and Ulva prolifera . After the harvest, the algae are dried in the sun and then sold. The annual production of dried aonori fluctuated between 824 and 1235 tons between 1980 and 1984.

Nutritional value

Aonori contains minerals like calcium , magnesium, and lithium, as well as vitamins and amino acids like methionine . The different types contain 20 to 26% protein and 15 to 23% minerals.

Types used

  • Aonori, Suji-Aonori ( Ulva prolifera O. F. Müller ), Japanese 筋 青海 苔, ス ジ ア オ ノ リ suji · ao · nori
  • Bō-aonori or common intestinal tang ( Ulva intestinalis L. ), Japanese ボ ウ ア オ ノ リ bō · ao · nori
  • Aosa or blue alga ( Ulva pertusa Kjellman ), Japanese. J 蓴, ア オ サ aosa
  • Monostroma nitidum
  • Monostroma latissimum

Commercially available Aonori is 90% Monostroma latissimum . Some species of the genus Ulva, such as Ulva prolifera , Ulva intestinalis and Ulva pertusa, are added to powdered Aonori because of the limited availability of the species originally used.

use

Aonori as a sprinkling spice on okonomiyaki

Aonori was originally used for Japanese soups, tempura and for making dried nori and tsukudani ; Monostroma in particular is also processed by cooking in soy sauce . Aonori is sprinkled on cooked rice in the form of small flakes. Sashimi is garnished with small amounts of aonori.

Aonori is commonly used as a flavoring ingredient in some Japanese dishes:

literature

  • Ole G. Mouritsen, Prannie Rhatigan, José Lucas Pérez-Lloréns: World cuisine of seaweeds: Science meets gastronomy . In: International Journal of Gastronomy and Food Science . tape 14 , 2018, p. 57 , doi : 10.1016 / j.ijgfs.2018.09.002 (English).
  • Kazutosi Nisizawa, Hiroyuki Noda, Ryo Kikuchi, Tadaharu Watanabe: The main seaweed foods in Japan . In: Hydrobiologia . tape 151 , no. 1 , 1987, pp. 6 , doi : 10.1007 / BF00046102 (English).

Web links

Commons : Aonori  - collection of images, videos and audio files