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Combine the refreshing taste of Tosakanori seaweed with the vibrant flavors of broccoli in this delightful Lemon Salad. Tossed in a zesty lemon oil dressing, this salad offers a perfect balance of acidity and umami flavors. 

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Ingredient (1 person)：

・Dried Tosakanori: 10g
・ Broccoli: 40g
・ Shimeji mushroom: 5g
・ Lemon: 5g
・ Almond: 5g
・ Cumin: 0.4g
・ Olive oil: 1 teaspoon

・ Lemon oil dressing: your favorite amount (about 15g)

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. Heat olive oil in a pan over medium-low heat and add the cumin seeds. When they start to pop, add the shimeji mushrooms and sauté briefly.
5. Add the broccoli to the pan and sauté until it has a desirable crunch. Let it cool completely.
6. Once the vegetables are cooled, combine them with the rehydrated Tosakanori and lemon mixture.
7. Toss everything with the lemon oil dressing until well coated.

Tosakanori, with its rich crimson color, is more than just a seaweed; it's a statement. Unlike anything else on your plate, its bright red color adds a layer to any dish. It complements and enhances the other ingredients, making it a versatile ally.