Tosakanori Harusame Salad


Looking for a quick and healthy dish that's as beautiful as it is delicious?  This Tosakanori salad recipe is your answer. With a medley of ingredients and the freedom to choose your dressing, it's a delightful way to enjoy a colorful and nutritious meal.



  • Tosakanori (pre-soaked and salted) 50g/15g
  • Harusame noodles (boiled and lightly rinsed as per instructions) 80g
  • Cucumber (thinly sliced diagonally, then shredded) about 40g (cut into 4cm lengths)
  • Carrot (thinly sliced, then shredded) about 40g (cut into 4cm lengths)
  • Sliced ham (halved and cut into strips) 2-3 slices
  • Sesame dressing 2 tbsp
  • Mayonnaise 1 tbsp
  • Lemon juice about 1 tsp
  • Salt and pepper to taste

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. Combine all ingredients in a bowl, including the dressing, and mix well. Tip: Reserve some Tosakanori for garnishing.
  5. Adjust seasoning with salt and pepper to taste. Serve the mixture generously on a bed of lettuce, and sprinkle with the reserved Tosakanori.

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