Vinegared Tosakanori and Hijiki Seaweed

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Embrace the flavors of summer with this quick and easy recipe using vinegared Tosakanori and Hijiki seaweed!. With a delightful blend of sweet flavors, this dish is perfect for accompanying your meals on warm summer days.

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Ingredients (for 2-3 small bowls):

  • Tosakanori or Tosakanori pickled in sweet vinegar: desired amount
  • 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
  • Yuzu hijiki: optional
  • Salt: to taste
  • Vinegar: to taste (if using sweet vinegar pickled seaweed, use the pickling juice for seasoning)

How to:

  1. Rinse the young hijiki a couple of times, then soak in water for about 5 minutes to desalt it after rinsing off the salt. For Dried Hijiki, soak it in water for 6 minutes.

  2. 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. 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. Thinly slice the cucumber, shiso leaves, and myoga.
  5. Combine all the ingredients in a large bowl.
  6. Lightly season with salt and mix well. You can use the yuzu-flavored salt from the yuzu hijiki for added flavor.
  7. 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.
  8. Chill the salad well before serving. Serve in small bowls, and enjoy as a refreshing side dish. 

This super simple "cut and mix" recipe is perfect for hot summer days! This salad is also great as a topping for cold noodles or as a palate cleanser between hot dishes.