Ao Nori is the Japanese name for green larva. It is cultivated in Japan in the same way as the purple or red laver used for nori sheets. After harvesting the Ao Nori is washed and air dried then crushed into a powder. It is appreciated for its delicate aroma. Most commonly used to season tempura and other fried foods it can also be used as a topping to add fragrance to rice and egg dishes or tossed with fresh leaves to add a delicate umami taste to various salads.