In the USA, sheets of nori cost about 7 cents per gram. But it's 140 cents per gram online as a powder, "aonori," an essential topping for takoyaki and okonomikayi. (My town of 100,000 has several Asian groceries, but none stock aonori.)
To avoid this 2000% markup, has anyone tried turning nori into aonori in their kitchen? Will a blender work well enough? Mortar+pestle?
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