Food · Fermented foods
Aonori (Green Laver)
あおのり (Aonori)
Also known as: Aonori, Green laver, Monostroma nitidum, Ulva prolifera, 青のり, 青海苔, Hitoegusa
Looking for a Japanese supplier of Aonori (Green Laver)? Tell usAt a glance
| Category | Food |
|---|---|
| Japanese labeling name | あおのり |
| Common Japanese notations | あおのり, 青のり, 青海苔, ヒトエグサ, アオサノリ |
| Origin | Aonori green laver (multiple Ulva species, Monostroma nitidum, etc.); principal modern production regions Shikoku Shimanto-river area (Kochi — premium) and Mie (volume); significant Chinese imports for cost-positioned mass-market |
| Typical functions | Okonomiyaki, takoyaki, yakisoba seasoning — defining Japanese street food garnish, Tempura batter ingredient, Aonori-flavored snacks and rice crackers (potato chips, senbei), Premium Shimanto Aonori gift retail |
| Regulatory status in Japan | Standard agricultural product labeling. Shimanto Aonori (Kochi) is regional brand. Domestic vs Chinese-imported origin disclosure essential. Not a designated allergen. |
Aonori (あおのり / 青のり) — green laver — is a defining Japanese seasoning seaweed with substantial OEM applications: as okonomiyaki/takoyaki/yakisoba seasoning (defining Japanese street food garnish), as aonori-flavored snack and senbei seasoning (Calbee, Kameda Seika industrial volume), as tempura batter ingredient, and as premium Shimanto Aonori gift retail (Kochi specialty). Shikoku Shimanto-river area is the heritage premium production; Mie provides volume; Chinese imports supply cost-positioned mass-market.
Find OEM manufacturers
Browse Japanese OEM manufacturers that build products in this category. Filter by small lot, certifications, prefecture.
Classification
Tags below link to other ingredients sharing the same attribute, so you can pivot from one ingredient to its peers.
Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Dried aonori flake retail (Shimanto premium and volume formats)
- Aonori for okonomiyaki/takoyaki seasoning (industrial volume supply)
- Snack and senbei seasoning (Calbee, Kameda industrial)
Ingredient profile
Multiple species in 'aonori' category: Monostroma nitidum (hitoegusa-aonori — premium), Ulva prolifera (sujiao-nori).
Production: Shimanto-river Kochi (premium), Mie (volume). Chinese imports.
OEM applications
Okonomiyaki, takoyaki, yakisoba seasoning.
Aonori-flavored snacks (Calbee Aonori potato chips, etc.).
Senbei rice crackers seasoning.
Tempura batter.
For OEM: dried aonori flake retail (premium and volume formats), industrial seasoning supply.
Regulatory classification in Japan
Standard food labeling. Shimanto Aonori regional brand. Domestic vs imported origin disclosure.
Not a designated allergen.
Regulatory classification in other markets
| EU | Imported as green laver. Niche specialty in Asian cuisine channels. |
|---|---|
| USA | Imported under FDA standard food procedures. Established in Japanese-cuisine channels. |
| China | China is major aonori producer. |
| Korea | Niche specialty positioning. |
Market reference formulations
Example finished products will be added after verification of origin (Shimanto premium / Mie volume / Chinese-imported).
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Seasonality & supply calendar
- Harvest months
- December – April
- Peak supply
- January – February
- Off-season
- May – November (dried product supplies year-round)
Source: 農林水産省 漁業センサス. Shikoku (Tokushima 吉野川河口) is the primary domestic source; cultivated 養殖アオノリ extends supply.
Storage requirements
How the receiving OEM facility needs to handle inbound raw material.
- Temperature
- Sealed at room temperature; refrigerated for premium grade
- Conditions
- Sealed against humidity and light to retain green color
- Shelf life
- 12 months sealed
Supply concentration
Where this ingredient comes from — useful for single-source-risk planning.
- Primary regions
- Tokushima (Yoshino River / Naka River estuaries — approximately 70-80% of national スジアオノリ production), Kagawa. Note: for アオサ (ヒトエグサ), Mie Prefecture leads with approximately 60% — different species, often confused.
- Import dependence
- Substantial imports (Korea, China) for commodity processed product
農林水産省 漁業センサス
Certifications commonly available
Certification schemes commonly obtainable for this raw material. Always confirm the specific supplier's current certificate before contracting.
| Scheme | Availability | |
|---|---|---|
| Organic JAS | Rare | |
| Halal | On-request | |
| Kosher | On-request | |
| Vegan | Inherent |
Alternative ingredients
Related ingredients commonly evaluated as substitutes.
Quick answers
- What is Aonori (Green Laver)?
- Aonori (あおのり / 青のり) — green laver — is a defining Japanese seasoning seaweed with substantial OEM applications: as okonomiyaki/takoyaki/yakisoba seasoning (defining Japanese street food garnish), as aonori-flavored snack and senbei seasoning (Calbee, Kameda Seika industrial volume), as tempura batter ingredient, and as premium Shimanto Aonori gift retail (Kochi specialty). Shikoku Shimanto-river area is the heritage premium production; Mie provides volume; Chinese imports supply cost-positioned mass-market.
- What is the regulatory status of Aonori (Green Laver) in Japan?
- Standard agricultural product labeling. Shimanto Aonori (Kochi) is regional brand. Domestic vs Chinese-imported origin disclosure essential. Not a designated allergen.
- What products typically use Aonori (Green Laver)?
- Dried aonori flake retail (Shimanto premium and volume formats) / Aonori for okonomiyaki/takoyaki seasoning (industrial volume supply) / Snack and senbei seasoning (Calbee, Kameda industrial)
- Where does Aonori (Green Laver) come from?
- Aonori green laver (multiple Ulva species, Monostroma nitidum, etc.); principal modern production regions Shikoku Shimanto-river area (Kochi — premium) and Mie (volume); significant Chinese imports for cost-positioned mass-market
- What is the INCI / JSCI labeling name for Aonori (Green Laver)?
- JSCI: あおのり
Related ingredients — substitutes, pairings, processing chain
Substitutes
Interchangeable alternatives for similar applications. Mind price, flavor, and regulatory differences.
Often used with
Ingredients frequently paired in the same recipe or formulation.
Same category
Other ingredients in the same sub-category.
Explore related ingredients
Used in similar product applications
Other ingredients commonly used in the same finished-product families.
Abura-age (Fried Thin Tofu)
油揚げ
Seasonings & saucesFermented foods
Agemaki (Jackknife Clam)
あげまき
Seasonings & saucesFermented foods
Ago Dashi (Flying Fish Stock)
あごだし
Seasonings & saucesFermented foods
Ahiru-niku (Domestic Duck)
あひる 肉
Seasonings & saucesFermented foods
Aigamo-niku (Hybrid Duck)
かも あいがも 肉
Seasonings & saucesFermented foods
Sharing similar functions
Ingredients that overlap on functional benefit tags.
From the same origin
Other ingredients that share an origin classification.
Manufacturers mentioning this ingredient
Japanese OEM factories whose published profile references this ingredient. Auto-detected from manufacturer descriptions; verify capabilities directly.
Related guides & how-to
Related case studies
Regulatory guidance
Take the next step
Search the academic literature
Pre-filled queries for the major research databases. Opens in a new tab.
Official regulatory databases
External links to public Japanese / international regulatory authorities. We are not affiliated.
References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — あおのり 各形態
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.