Vinegared Tosakanori and Young Hijiki

〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・

Quick and Easy Recipe using vinegared Tosakanori and Young Hijiki seaweed. You could add this as topping to cold Soba (buckwheat noodle) or Udon. It is our perfect side for hot summer days. 

〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・〜・

Ingredients (2-3 servings):

• Tosakanori or Tosakanori pickled in sweet vinegar: desired amount
• Youg Hijiki: to taste 
• Cucumber (thinly sliced, halved if large): 1
• Shiso leaves (finely shredded): 2
• Myoga ginger (finely shredded): 1
• Lemon juice: from about 1/8 of a lemon
  
• Salt: to taste
• Vinegar: to taste (if using sweet vinegar pickled seaweed, use the pickling juice for seasoning)

How to:

1. Soak Young Hijiki in water for 6 minutes. And 4 minutes for Tosakanori to rehydrate.

2. Thinly sliced the cucumber, shiso leaves, and myoga. Combine all the ingredients in a large bowl.
   
3. Add lemon juice and your choice of vinegar to taste. If using sweet vinegar-pickled tosakanori seaweed, you can use the pickle liquid for seasoning.
4. Chill the salad well, and serve