Tosakanori Ginger


New ginger and seaweed are exquisite compatibility!

The crisp texture of ginger and the crispy texture of the ginger is perfect! By all means handmade taste ~


Ingredients (for 2 people):

  • Tosakanori (before salt removal/before watering) 50g/15g
  • New ginger 150g
  • 40g of sugar
  • Salt 2g
  • Vinegar 150cc
  • 100㏄ water
  • Kelp 3cm square

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. New ginger washes the groove especially well and removes soil. The skin is not suitable and OK. Spoon the dirty place with brown and dirty
  5. Cut off the tip that is dry (soak in the pink color without throwing it away) If you divide it into an easy -to -eat length, slice it very thin
  6. If the slice is difficult with a kitchen knife, use a slicer.
  7. [Pickled soup] Make while taking the rough heat of ginger. Boil the water containing kelp over low heat, remove the kelp just before boiling, and add sugar and salt.
  8. Put the vinegar in a clean bottle, add 6 into it and mix. Adjust the sweetness by looking at the taste. Squeeze the ginger of 5 with both hands and squeeze it lightly.
  9. While the pickled soup is warm, put the squeezed ginger and pink tip in a bottle. After the rough heat has been removed, add the fluttering and mix with ginger to complete.

Here are the items used in the recipe

Dried Tosakanori Seaweed


Dried Tosakanori Seaweed