What is unique about Tosakanori
"SOFT AND CRUNCHY BITE WITH FLORAL NOTES"
Navigator: Shui Ishizaka
Shui Ishizaka
Born and raised in Australia, Shui Ishizaka is our culinary virtuoso whose innovative approach to seaweed transforms the ocean's produce into gastronomic masterpieces. His journey to and at Sea Vegetable passes through some of the culinary world’s prestigious kitchens including Tokyo's two-Michelin-starred restaurant INUA and three-Michelin-starred noma’s popup restaurant in Kyoto.
Ishizaka’s philosophy revolves around the narrative of each dish, where the 'why' becomes as important as the 'what'. His work embodies a deep respect for the ingredients’ origins, pairing the known with the unknown. He is a chef who not only envisions a seat for seaweed at the global dining table but also crafts each dish as an invitation to explore, taste, and appreciate the unseen wonders of our oceans.
It was actually Tosakanori that introduced me to using red algae in cooking. The first thing I noticed was its unique aroma. Among all the red algae I've tried since then, Tosakanori has a particularly strong fragrance. It reminds me of the experience of smelling flowers—it's like stepping into a florist's shop, where there's this rich, informative scent.
Its unique aroma makes it a joy to work with as a chef because it translates well into dishes. However, it can be tricky to balance its presence; it's noticeable enough to stand out but also delicate enough that you don't want to overpower it.
Unlike brown algae (phaeophytes) and green algae (chlorophytes), red algae (rhodophytes) like Tosakanori have a unique characteristic—they dissolve when heated.
I also found that its aroma differs when served warm versus cold. I discovered that Tosaka-nori's aroma is particularly enjoyable in chilled dishes.
Experimentation led me to discover the most delicious pairing for Tosakanori: acidity. The interaction between the acidity and the seaweed not only enhances its flavors but also creates a captivating change in color and texture—like a fine, crispy texture akin to finely chopped vegetables.
That's why I believe Tosaka-nori is particularly suited for salads.
The deliciousness of a salad often hinges on its acidity. The acidity from the dressing interacts with Tosakanori, transforming it into an essential part of the salad, much like any of the vegetables.
With its robust aroma, Tosakanori can handle ingredients with bolder flavors, without being overshadowed by others.
Tosakanori pairs well with various acidic ingredients, ranging from vinegar to citrus fruits. For instance, combining Tosakanori with tomatoes and balsamic vinegar yields a delightful fusion of flavors.
Alternatively, the addition of berries, such as strawberries or blueberries, introduces a sweet-tart balance.
Pairing it with kimchi offers a tantalizing blend of acidity, aroma, and spiciness, creating a harmonious fusion of flavors too.
Moreover, Tosakanori's affinity for red ingredients opens up endless possibilities with vibrat hue.
Pairing red ingredients with Tosaka-nori is something common that I do. Like with Habanori, I often pair it with leafy greens, asparagus, or wild vegetables.
When I first encounter a new seaweed, I look for similarities with other familiar ingredients—whether it's fragrance, shape, size, or taste.
Exploring commonalities in fragrance, shape, size, and taste among various ingredients, I discovered that color often serves as the simplest indicator of compatibility. Given the spectrum of red, green, and brown seaweeds, there exists a plethora of ingredients that share similar hues.
For example, if pairing Tosakanori with tomatoes proves successful, I might then experiment with basil, another ingredient that complements tomatoes. If the combination falls short, it suggests that Tosakanori lacks certain qualities present in tomatoes, guiding further experimentation.
By repeatedly experimenting with different ingredients and cooking techniques, new culinary horizons unfold, expanding the repertoire of dishes that can be created using seaweed. This particular Tosakanori becomes exceptionally mild and rounded, making it a user-friendly ingredient even for everyone.
Exploring what pairs well with Tosakanori for the first time is sure to be an exciting journey!
Dried Tosakanori