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, also known as green laver, is a type of edible green seaweed, including species from the genera ''Monostroma'' and ''Enteromorpha''. It is commercially cultivated in some bay areas in Japan and Taiwan, such as Ise Bay. It is rich in minerals such as calcium, magnesium, lithium, vitamins, and amino acids such as methionine. It is used in its dried form for Japanese soups, ''tempura'', and material for manufacturing dried ''nori'' and ''tsukudani'' and rice. It is also used in a powdered form, often blended with ''Ulva'' species of ''Ulvaceae'' as its production is limited. It is used commonly for flavouring of some Japanese foods, usually by sprinkling the powder on the hot food, for its aroma: * Fried noodles (''Yakisoba'' or ''Yakiudon'') * Okonomiyaki (Japanese pancake) * Takoyaki (octopus dumpling ball) * Isobe age * Isobe mochi * Shichimi (seven-spice seasoning) * Japanese potato chips * Misoshiru It is also used in Welsh cuisine, where it is used to make Laverbread == External links == * (Seaweeds used as human food ) * (Mystery Seaweed and Aonori ) 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「aonori」の詳細全文を読む スポンサード リンク
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