It has previously been reported that under fluorescent light, chlorophyll a dissolved in ethanol decomposed with a concomitant formation of several new components, as measured by high performance liquid chromatography, developed green color for a long term. In the present study, we tried to find another material appropriate for the extraction of chlorophyll-related compounds, preferably with green color. Thus the comparison was made on yield, color, and odor of ethanol-extracted chlorophyll-related compounds among unsalted and salted brown seaweeds and some vegetable sources. Consequently, ethanol-extracted chlorophyll-related compounds from the salted brown seaweed, Konbu Laminaria japonica were much better at conferring the greenish color together with a pleasant odor, when combined with seasoning extractive from the Konbu. In addition, the ethanol-extracted chlorophyll-related compounds from the salted Konbu, Laminaria japonica were found to contain several similar components which can be assumed to be allomerized products of the chlorophyll molecule.