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. Milk Agar: Before heating, mix a small amount of milk and agar powder in a saucepan until dissolved. Once dissolved, add the remaining milk and condensed milk, then heat over medium heat.
5. When it starts bubbling around the edges, reduce heat slightly and stir with a spatula for 2-3 minutes until slightly thickened. The milk agar mixture is ready when it's thick and creamy.
6. Pour into glasses to cool. Meanwhile, prepare the Tosakanori jelly. Roughly chop soaked Tosakanori, then slowly heat with all of the water in a saucepan.
7. Heat until it reaches your desired jelly consistency. Remove from heat just before it sets completely firm, as it will continue to firm up while cooling.
8. Cool the Tosakanori jelly over ice water (if it's still quite liquid), and once the milk agar has set, pour the Tosakanori jelly over it in layers.
9. Chill in the refrigerator until set. Before serving, garnish with your favorite syrup and mint leaves.
10. Experiment with different ratios of Tosakanori jelly to milk agar to find your preferred texture and flavor combination.

Tosakanori adds both color and texture to your jelly without the need for gelatin or agar, making it an easy treat to whip up anytime. Adjust the water content to achieve your desired jelly consistency. For a delicious variation, try substituting half the milk in the agar with soy milk. Enjoy experimenting with colors and textures with Tosakanori as your star ingredient!