Tosakanori and Grill Vegetable Salad


"Tosakanori" salad variation! Easy to make a beautiful and healthy dish in two colors. Enjoy the choice of dressing



  • Tosakanori (before salt removal/before watering) 50g/15g
  • Paprika (yellow)
  • Asparagus (green)
  • French dressing Even if you change it 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. Grilled vegetables are OK, even in the oven or fish grilled, even if the frying pan is thinly oiled and browned. For your favorite hardness
  5. Just serve as much as you like on the plate and then dress, you'll have 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