gutweed; grass kelp
A type of edible green seaweed (Ulva intestinalis) with a tubular, grass-like shape. Used in Japanese cuisine, often dried and sprinkled over dishes.
Adding gutweed to miso soup enhances its flavor.
Gutweed is often harvested along the coast around here.
青海苔 is a general term for green laver (often Enteromorpha species), while ボウアオノリ specifically refers to the tubular gutweed (Ulva intestinalis).
Katakana spelling is common for this seaweed name; usually written in kana.
Kanji spelling exists but is rarely used; the word is normally written in kana.
From 棒 (bō, 'stick, rod') + 青海苔 (aonori, 'green laver'), referring to the plant's tubular, stick-like shape.