Purupuru texture! Takanori jelly and milk agar


Jelly using "Tosakanori" with beautiful colors!

Seaweed is also eaten like a snack and is gentle on the stomach ~ By all means for children



■ Tosakanori Jelly
  • Shiozura and Sakanori(Before salt/return water)20g/6g
  • Water 150cc
■ Milk agar
  • Powdered agar 2G
  • Milk 400㏄
  • 2-3 tablespoons of condensed milk (sweetness is your choice)
■ Mint
■ your favorite syrup (honey, maple syrup, agabe syrup, etc.)

How to:

  1. Shiozo Tokanori changes water twice and rinsed, soak in salt after rinsing, soak it in water for about 3 minutes and drain it.

  2. In the case of drying tokanori, return to water for 4 minutes.

  3. * When I drained salt, I got insideCozionTake a closer look and wash it off together. It is better to remove it if there is a part that is discolored.
  4. Before heating, put a small amount of milk and powdered agar in a pan and mix lightly so that it melts. When it melts, add a full amount of milk and condensed milk and heat over medium heat.
  5. When the surroundings come in, light the fire a little and heat it with a spatula and heat it for 2-3 minutes. When it comes to it, the milk agar liquid is completed.
  6. Put it in a glass and remove the rough heat. Make while it gets hardened. After chopping 2 coarse, heat it slowly with the amount of water and a pot.
  7. Heat to the desirable condition. It's a cool finish, so it's a bit faster and it's a good feeling to take it down from the fire.
  8. Cool 6 with ice water (if it is still loose, cool it with ice water) Make a solid milk agar, pour it into two layers and cool it in the refrigerator.
  9. Before eating, mint if you have your favorite syrup. Change the amount of Sakana Jelly and Milk Aum and look for your favorite ratio ~

If there is a "Tosakanori" with a strong color and texture, you can easily make jelly without agar or gelatin! The amount is not very difficult, adjust the amount of water and try various things you like. Milk agar is recommended because it is delicious to make half of the amount into soy milk.

Here are the items used in the recipe

Dried Tosakanori Seaweed


Dried Tosakanori Seaweed