Spring news -Sakura's fragrant young hijiki is white


The fragrance and taste of cherry blossoms are added to the taste of tofu,

A moist dish reminiscent of snow and spring ~



  • Wakojiki cherry blossoms(Before salt / before water) 50g / 5g
  • Cotton tofu (drain) 200g
  • White miso 20g


How to:

  1. The cherry blossom hijiki is changed twice and rinsed about twice, and after rinsing the salt, soak in water for about 3 minutes and drain. Cherry blossoms are given together and cut into easy -to -eat lengths

  2. Mix the drained cotton tofu with a white miso and a salted cherry blossom hijiki, and then put it in a soft bowl to complete!

A recipe that makes use of the scent of cherry blossoms.
By making the seasoning with white miso, it will snuggle up to two ingredients.

The overall balance is mixed as an accent like "sprout of sprout", such as "sprouting of sprout".

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed