Aomaze Nori

Nori algae is a type of edible seaweed that has a particularly long tradition of culinary use. For hundreds of years, the red algae has been an essential ingredient in the cuisine of its countries of origin: Japan, Korea and China. The cultivation of nori algae has a long history which began as early as the 18th century. In Japan, the cultivation of the algae is an important industry, and it enjoys great popularity in kitchens around the world due to its taste and nutritional properties.

Nori is the Japanese term for edible algae. The term refers to various genera including Porphyra, Pyropia, Neopyropia and Ulva. The Ulva genus includes green algae such as aosa and aonori, while the others are mainly red algae. What they all have in common is their savoury umami flavour which is coupled with nobly sweet notes.

Aomaze is a gourmet blend of green aonori and black amanori algae. These grow in the nutrient-rich waters of Ise Bay, where the Kiso, Ibi and Nagara rivers flow. The climatic conditions there are noticeable in the unique flavours of the aomaze and make this a gourmet algae with an outstanding, sweet umami taste.

Our exclusive aomaze consists of 70% amanori and 30% aonori seaweeds. Together, these are cultivated in the nutrient-rich waters of Ise Bay in Japan, without the use of acid. There, the rivers Kiso, Ibi and Nagara flow together and provide optimal climatic conditions for the growth of the tasty algae. The algae and algae nets are often treated with acid in order to simultaneously prevent the growth of green aonori algae and encourage the growth of other edible algae. Although this results in greater yields, it can cause damage to the oceans and other marine life, which is why we source our aomaze algae blend from acid-free cultivation. Due to the natural rhythm of low and high tides, they are temporarily exposed to UV light, which sterilises them. Since amanori is harvested only below 18°C and aonori above 15°C, aomaze can only be harvested within a very short period between November and December.

After harvesting, the blend is sorted, carefully dried and roasted and pressed into sheets. In this process, no additives are necessary and the exclusive aomaze retains its exceptionally sweet, umami flavour.

For adding to Japanese dishes. For everyday consumption.

Our Philosophy

For thousands of years, cultures all over the world have been using medicinal plants and nutritious foods to naturally foster and maintain vitality and good health.

With our products, we try to emulate this ancient wisdom as much as possible.

Consequently, our philosophy is simple: everything we do meets the highest standards of quality and purity; our focus is on organic and natural ingredients.

We follow this philosophy with meticulous care on all levels and down to every last detail.

Learn more