Food · Fermented foods
Aosa (Sea Lettuce / Ulva)
あおさ (Aosa)
Also known as: Aosa, Sea lettuce, Ulva pertusa, Ulva lactuca, あおさ, Hitoegusa-aosa
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| Category | Food |
|---|---|
| Japanese labeling name | あおさ |
| Common Japanese notations | あおさ, アオサ, 石蓴 |
| Origin | Ulva (sea lettuce) seaweed; principal modern production region Mie Prefecture (Ise-shima area is the volume leader, accounting for over 70% of domestic supply); significant Korean and Chinese imports for cost-positioned applications |
| Typical functions | Aosa-no-miso-shiru (aosa miso soup) — Mie regional specialty, growing nationally, Aosa furikake and seasoning, Aosa pasta and udon (aosa-flavored), Aosa flake retail (Mie specialty) |
| Regulatory status in Japan | Standard agricultural product labeling. Mie Ise-shima dominant production. Not a designated allergen. |
Aosa (あおさ) — Ulva sea lettuce — is a green sea vegetable with Mie Prefecture (Ise-shima area) as the volume domestic supplier (over 70% of supply). The OEM positioning is universal: as the central ingredient of aosa-no-miso-shiru (Mie regional specialty growing nationally), as aosa furikake and seasoning, as aosa-flavored noodles (pasta, udon), and as dried aosa flakes retail.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Dried aosa flakes retail (Mie origin major brand)
- Aosa furikake retail
- Aosa-flavored noodle products
Ingredient profile
Ulva pertusa / Ulva lactuca seaweed. Bright green, leaf-like.
Production: Mie Ise-shima (over 70% of domestic). Korean and Chinese imports.
OEM applications
Aosa miso-shiru — Mie regional specialty.
Furikake and seasoning.
Aosa-flavored pasta and udon.
For OEM: dried aosa flakes retail (Mie origin), furikake and seasoning blend OEM, aosa-noodle production OEM.
Regulatory classification in Japan
Standard food labeling. Mie origin essential for premium positioning. Not a designated allergen.
Regulatory classification in other markets
| EU | Imported as sea lettuce / Ulva. Niche specialty. |
|---|---|
| USA | Niche specialty in Asian cuisine channels. |
| China | China has substantial Ulva production. |
| Korea | Korea has substantial Ulva (파래) culture. |
Market reference formulations
Example finished products will be added after verification of Mie origin.
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Seasonality & supply calendar
- Harvest months
- December – April (peak winter)
- Peak supply
- January – March (新あおさ)
- Off-season
- May – November (dried supply continues year-round)
Source: 農林水産省 漁業センサス. Mie 伊勢湾, Tokushima 吉野川 estuary, Okinawa lead production.
Alternative ingredients
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Quick answers
- What is Aosa (Sea Lettuce / Ulva)?
- Aosa (あおさ) — Ulva sea lettuce — is a green sea vegetable with Mie Prefecture (Ise-shima area) as the volume domestic supplier (over 70% of supply). The OEM positioning is universal: as the central ingredient of aosa-no-miso-shiru (Mie regional specialty growing nationally), as aosa furikake and seasoning, as aosa-flavored noodles (pasta, udon), and as dried aosa flakes retail.
- What is the regulatory status of Aosa (Sea Lettuce / Ulva) in Japan?
- Standard agricultural product labeling. Mie Ise-shima dominant production. Not a designated allergen.
- What products typically use Aosa (Sea Lettuce / Ulva)?
- Dried aosa flakes retail (Mie origin major brand) / Aosa furikake retail / Aosa-flavored noodle products
- Where does Aosa (Sea Lettuce / Ulva) come from?
- Ulva (sea lettuce) seaweed; principal modern production region Mie Prefecture (Ise-shima area is the volume leader, accounting for over 70% of domestic supply); significant Korean and Chinese imports for cost-positioned applications
- What is the INCI / JSCI labeling name for Aosa (Sea Lettuce / Ulva)?
- JSCI: あおさ
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — あおさ
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.