Aonori is dried, flaked green seaweed (species in the genus Ulva, formerly classed as Enteromorpha) used as a seasoning and garnish in Japanese cooking. The name combines "ao" (green) and "nori" (seaweed/laver).
It is sprinkled over rice dishes such as onigiri and takikomi gohan, over savory pancakes like okonomiyaki and takoyaki, and over udon and soba noodle dishes, adding a briny, slightly sweet, grassy flavor and a vibrant green color. It pairs well with soy sauce, dashi, mirin, seafood, eggs, and tofu.
Aonori differs from standard nori (used for sushi) in both species and form: it is sold as loose flakes or powder rather than pressed sheets, and is used as a finishing seasoning rather than a wrapper.