Elizabeth Andoh

Ao Nori

Sea Herb Flakes

Appears in
An American Taste of Japan
An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

This is one of many sea vegetables and herbs the Japanese enjoy. This particular type of algae is harvested from shallow ocean beds, then it’s dried and packaged in glass jars, alone or combined with terrestrial herbs and spices. I’ve called for sea herb flakes as a garnish in a few rice recipes where their fresh seashore aroma encourages hearty appetites. The Japanese use ao nori as a seasoning for potato chips!

Store your bottle of sea herb flakes on a dry shelf, away from direct sunlight or heat. It won’t spoil, but its delicate sea-air aroma fades after several months. The full aromatic power of the herb can best be brought out by rubbing it between your fingertips or the palms of your hands just before using.