Tosakanori Pickles
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It is easy to make and perfect for snacks and snacks!
The beautiful pale pink color is also cute and color the dining table♡
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Material (for 2 people):
- Salted Tosakanori (before salt removal/before water return): 40g/12g
- Red onion (thin slice)
- Pickles solution
- Apple Cider Vinegar 3/4 Cup
- 1/4 cup of water
- 1 cup of salt teaspoon
- 1 tablespoon of sugar
- Used for red pepper
How to:
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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.
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For Dried Tosakanori seaweed, soak it in water for 4 minutes to rehydrate.
- ※ 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.
- We measure the ingredients of the pickles, and cool them all in small pots. In the cold place, pickle 2 and red onions (use tapper and bottle)
- If you want to refrain from spiciness, remove the red pepper and soak it.
If the pickled solution is hot while the glue is hot, the vivid colors become a little pale pink and the texture becomes softer. Personally, it is recommended to cool it down before soaking. By soaking vegetables close to white together, it is dyed in a pale pink color and a beautiful pickle! Make the spicy work in the hot summer
