Tosakanori Coriander Salad


Elevate your salad game with this refreshing and healthy variation featuring Tosakanori seaweed and fresh cilantro. Bursting with vibrant colors and flavors, this salad is not only visually stunning but also packed with nutrients. Enjoy the freedom to customize the vegetable selection and dressing according to your preferences, making each bite a delightful experience. 〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・


  • Tosakanori (before salt removal/before watering) 50g/15g
  • Coriander (cut into sizes that are easy to eat and easy to eat)
  • almond
  • Onion dressing
    OK even if you change to your favorite dressing

How to:

  1. Salted Tosakanori seaweed should be rinsed twice with water to remove salt. After that, soaked in water for about 3 minutes to remove the excess salt.

  2. For Dried Tosakanori seaweed, soak it in water for 4 minutes to rehydrate.

  3. ※ When soaking in saltwater, make sure to thoroughly rinse off any debris or foreign objects that may have gotten inside. If there are any discolored parts, it's best to remove them.
  4. Just plate up your favorite amount of ingredients and drizzle on the dressing for a delicious, colorful salad!

Tosakanori, with its rich crimson color, is more than just a seaweed; it's a statement. Unlike anything else on your plate, its bright red color adds a layer to any dish. It complements and enhances the other ingredients, making it a versatile ally.

Here are the items used in the recipe

Dried Tosakanori Seaweed


Dried Tosakanori Seaweed