• Tosakanori (before rehydrating): 6g
• Pumpkin: 200g
• Onion (sliced against the grain): 1/2
• Cashew nuts: 20g
• Mayonnaise: 2 tablespoons
• Lemon juice: from 1/6 lemon
• Salt: a pinch
• Black pepper: to taste
• Raisins (optional): about 10
• Lettuce
• Broccoli

How to:

1. Soak Tosakanori in water for 4 minutes to rehydrate.

2. Remove the seeds from the pumpkin and cut it into 3cm cubes with the skin on. Place the cubes in a microwave-safe container with a lid or a plate covered with plastic wrap.
3. Microwave the pumpkin on 600W for about 3.5 minutes. Once it's soft enough to mash easily, mash it lightly with a cup or similar object and sprinkle with a bit of salt.
4. Soak the sliced onion in water for about 20 minutes. Taste to ensure the bitterness is gone, then drain and pat dry with a paper towel.
5. Roughly chop the cashew nuts with a knife and toast them in a frying pan over low heat for 3-4 minutes. Be careful not to let the smaller pieces burn. Let them cool.
6. In a large bowl, combine the cooled pumpkin, onion, cashew nuts, and other ingredients. Add mayonnaise and lemon juice to taste. If using raisins, add them now.
7. To preserve the crunchy texture of the Tosakanori, mix it in just before serving. If prepared in advance, note that the texture and color may soften slightly. Pile the mixture onto a plate, sprinkle with black pepper, and serve with lettuce or broccoli.
8. Serve in a bowl and sprinkle black pepper as you like. Completed with your favorite salad vegetables such as lettuce and broccoli!

A classic pumpkin salad with a seaweed twist! The tangy lemon and crunchy Tosakanori are a perfect match. Its unique texture and subtle flavor enhance any dish, making Tosakanori a versatile addition to your culinary repertoire.