Green laver

(redirected from Aonori)
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Related to Aonori: Green laver
(Bot.) an edible seaweed (Ulva latissima); - called also green sloke.

See also: Green

References in periodicals archive ?
These are thinly sliced scallops served with aonori (a type of dried edible seaweed), goose fat, ginger, and olive oil.
Garnish with togarashi, aonori and furikake to taste- available at Japanese stores.
Agardh 1811 (= Enteromorpha clathrata (Roth) Greville 1830) has been cultured during past years under a patented technology developed by Aonori Aquafarms Inc.
Aonori, made using green seaweeds with foliose thalluses (Enteromorpha, Monostroma, and Ulva), and hiziki, made using the brown seaweed Hizikia fusiforme, are the most typical products used in current Japanese cooking, Japan being the world's main consumer of seaweed.
Serve plain; or drizzle each cake with tonkatsu, sprinkle with aonori ko, and top with 1 or 2 slivers of ginger.
Aonori, also known as green laver, is a type of edible green seaweed.
Whitefish Donburi (Serves 1) [ILLUSTRATION OMITTED] For the cured roe: 2 tablespoons high qualify soy sauce 1 tablespoon sake, boiled for 30 seconds and chilled 2 ounces salmon roe For the furikake: 1 ounce aonori (powdered nori) 3 1/2 ounces dried minced onions 2 1/2 ounces sesame seeds, toasted 1/2 ounce granulated sugar For the whitefish donburi: 1 tablespoon high qualify soy sauce 1 tablespoon mirin 1 1/2 cups cooked short or medium-grain white rice 2 tablespoons turikake, from above 1/4 cup finely julienned Persian cucumbers 4 ounces smoked whitefish, flaked For the garnish: 2 tablespoons finely minced green onions Cured roe, from above 1/2 soft boiled egg For the cured roe: Mix soy and sake together and pour over roe.