If there is a free study as a homework for adult summer vacation,
I will do the theme of "Tosakanori" without hesitation!
It's a funny seaweed that is worthwhile to research.
When combined with a certain thing, the color changes quickly, or if it is cooked, it melts.
This article triggered it, isn't it a bit interesting? I'm glad if you think.
This time, it will be made into the characteristics and secrets of such Tosakanori.
Is it a group that eats sashimi knobs?
"I've never seen or ate Tosakanori, and I can't imagine what kind of seaweed it is!"
There are many people who say. But you may have eaten without knowing it.
For example, red seaweed attached to the assortment of sashimi. That may be really a tusakanori.
If you ask for sashimi at a izakaya next time, please spread it and observe it. (A scene that you often see when you go to rice with the Siebeji staff)
By the way, what kind of seaweed did you spread?
In fact, recently, most of the natural things have been harvested, and most of them are used as a seaweed (also called mapleenori, etc.), which has a very similar color and shape to the spots, and other seaweed is used as a knack.
As the name implies, Tosakamodoki is similar to Tosakanori. But if you look closely, you will be able to distinguish it as soon as possible.
Tosakamodoki has a fluffy thinness and has little taste. On the other hand, the tosakanori is thick and crisp. The taste of seaweed is also solid, so there is a response to eating.
Over time, the conversation may be naturally born, saying, "This is a tusakamodoki" by looking at the tsukuri packed tsuma I bought at the supermarket. I wish I could increase the number of future seaweeds in the future.
What is Tosakanori?
Seaweed is broadly divided into three types: green algae, brown algae, and red algae, but as you can see, it is a red seaweed, so it is classified as a type of red algae.
(If you want to know more about how Tosakanori is raised!HereYou can see it in detail. )
Generally, dry ones are available, and are used for sashimi knobs and seaweed salads as described above.
Sometimes the salted ones are available for business use, but the harvested ones are salted, dried it once, then removed foreign matter, washed with water, washed, and again Shiozura ... There is a process, and the flavor and texture tend to be reduced at present.
In that regard, the seaweed Tosakanori has a salted warehouse after harvesting, so you can enjoy the original scent, vivid colors, and solid texture.
Tosakanori is a chameleon in the seaweed world!
By the way, the reason why Omayu was intensely pushed in free research is the nature of the seaweed chameleon, the nature of the Tosakanori!
The first is the property that the color changes when combined with an acidic one.
For example, if you add lemon juice, the red pink color will be bright pink.
Changing the type of acid, such as apple vinegar, baramiko vinegar, rice vinegar, and wine vinegar, will be a fine free study just by observing the color change. hey? Is it easy?
Before adding lemon juice
When you add lemon juice, it becomes a beautiful pink color!
Add your favorite acid to the dressing when making salads, and you'll find a beautiful sparse salad for your eyes.
The second is the property that the shape changes when heated.
If you gradually add heat to the tusakanori itself, the chewy tosakanori will gradually become plump.
It seems interesting to heat while measuring the temperature and record how the fluttering melts.
If you adjust the amount of water to add, like agar, you can freely get a clogging condition. If you do your favorite topping, it is a simple snack for summer vacation!
Free research using Tosakanori, which has a fun change, will surely be interested in your child! No specialized knowledge or equipment is required.
And after the research, you can eat deliciously. (It's important here!)
Please use Tosakanori for free research during summer vacation and for your parents and children!
If you are actually working on free research using Tosakanori, we are waiting for the report ^^