One of my favourite condiments is Aonori (Japanese seaweed flakes) because of how versatile they are. Sprinkled over popcorn, dipping sauce, roasts or noodles, they add a subtle East Asian twist to any dish. If you are using it as the main flavour however, that’s when you’re going to need it by the bucketload. This Seaweed Fried Rice with Tempeh, Cabbage, Yellow Pepper and Long Beans had an unspeakable volume of Aonori. But oh how I love it!