Sea Lettuce is a general term for seaweeds belonging to the Galparae family and the Galparae genus, some of which are processed and used as food.
In Japanese, it is called "aosan(あおさ) " or "aosanori(あおさのり) ."
Aosan can be used as an ingredient in miso soup or cooked with soy sauce and sugar to make tsukudani, a simmered dish. It can also be fried and eaten.
In Okinawan cuisine, there is a dish called "asa", a soup made by boiling aosan and tofu in broth.
Aosan was initially used as a substitute for aonori.
Aonori (青のり, nori seaweed) is a type of seaweed belonging to the Galparae family and the nori genus. In Japan, it is mainly made into powder and sprinkled on dishes such as yakisoba, okonomiyaki, and takoyaki, or mixed into tempura batter. It has a stronger and more fragrant aroma than aosan and can add flavor to dishes even in small amounts.