Ao Nori

This is one of many sea vegetables and herbs the Japanese enjoy. This particular alga is harvested from shallow ocean beds; then it is dried and packaged in glass jars, alone or combined with other 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.

Store your bottle of sea herb flakes on a dry shelf, away from direct sunlight and heat. They will not spoil, but their 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 it.