Green Nori

Rare gourmet seaweed of the ana aosa variety, from a renowned aonori specialist. Wildcrafted at a depth of 3–5m in Mikawa Bay, Aichi Province, Japan. Uniquely intense umami flavour and a classic bitterness. 60g



  • Aonori from an indigenous terroir in Aichi, Japan
  • Gourmet quality that is unique worldwide
  • Wildcrafted at 3–5m depths in Mikawa Bay
  • Unique umami flavour with bitter notes
  • For adding to Japanese dishes
  • No additives




Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€16.50 / 100g
In stock

Finest Origin - Highest Grade

  • Aonori from an indigenous terroir in Aichi, Japan
  • Unique umami flavour with a bitterish note
  • Wild-collected in Mikawa Bay at a depth of 3-5 metres
  • Grown exclusively in the purest seawater, uniquely without fertilisers
  • Fine flakes for culinary use
  • Acid-free processing
  • Mild iodine content, naturally fluctuating




How are we different?

We source our gourmet seaweed from an indigenous terroir in Japan, where the cultivation and wildcrafting of the algae has a very long tradition. The farmers have a wealth of experience which has been passed down through generations. We place emphasis on outstanding flavour and environmentally friendly, natural processing methods without the use of acid. We also ensure the absence of harmful substances in the algae by means of our own laboratory tests.


  • Premium active ingredients in their purest form
  • Sourced directly from the world’s best producers
  • Our select raw materials are the basis of all our formulations
  • Complete avoidance of all unnecessary additives and adjuvants
  • Exclusive use of valuable natural ingredients for additives
  • We voluntarily declare all ingredients
  • All extractions performed without the use of chemical solvents
  • Custom production when necessary, in order to achieve the highest possible level of purity
  • Independent laboratory testing available on product pages
  • Raw materials sourced only from premium suppliers who are committed to fair working conditions
  • Amber glass and compostable pouches used for packaging
  • Vegan capsule shells, free from PEG and carrageenans
  • Packaged in the EU according to HACCP, GMP and ISO 22000:2018 standards
  • Stored in non-toxic containers
  • Shipped in mineral oil-free boxes
  • All products guaranteed 100% free from magnesium stearate, silicon dioxide, nanoparticles (no legal opportunism), genetic engineering, artificial colours and flavours, titanium dioxide and added sugar & sweeteners


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.

The term aonori refers to a specific species of edible green seaweed, but is also used as an umbrella term for all edible green seaweeds. Aonori, like aosa, belongs to the Ulva genus and is often used as seasoning. The Ulva genus is found in various regions of Japan and its flavour can vary greatly depending on the terroir. Usually available in the form of flakes or powder, aonori is used as an ingredient in various Japanese dishes.



Cultivation & Processing

Our gourmet aonori flakes are wildcrafted in Mikawa Bay of Aichi Prefecture in Japan. There, the green seaweed is collected at a depth of 3–5m and at a distance of around 300m from the sandy coast. Following harvest of the seaweed, it is carefully sorted, separated from animal crabs and other animals, then dried. Dehydration takes place at 80°C for 1–2 hours. After this step, the seaweed is sorted again, strained then processed into fine flakes which retain their savory, umami flavour and are ideal for seasoning dishes.

Nutritional Values

Ingredients: 100% Aonori Gourmet Flakes (variety: Ana Aosa).

Average Nutritional Values/100g:
Energy 543.92kJ / 130kcal
Carbohydrates 41.7g
Fibre 29.1g
Fat 0.6g
    of which fatty acids 0.12g
Protein 22.1g
Salt 9.9g

Serving Suggestion

For adding to Japanese dishes. For everyday consumption.

Product Details

Ingredients 100% Aonori Gourmet Flakes (variety: Ana Aosa).
Production Bottling and encapsulation in the EU according to HACCP, GMP and ISO 22000:2018 standards
Shipping in mineral oil-free boxes
Packaging Environmentally friendly packaging: 100% biodegradable and compostable (starch, cellulose, paper)

Sunday Natural

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.

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