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A perfect as a side for somen noodles or as a delightful snack. Its delicate pale pink color adds a charming touch to your dining table.

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Ingredients (for 2 people):

• Salted Tosakanori (before desalting/reconstituting): 40g/12g
• Red onion (thinly sliced)
• Pickling Liquid:
  • Apple cider vinegar: 3/4 cup
  • Water: 1/4 cup
  • Salt: 1 teaspoon
  • Sugar: 1 tablespoon
  • Red chili pepper: as per preference

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. Combine apple cider vinegar, water, salt, sugar, and red chili pepper in a small saucepan. Bring to a boil, then let it cool.
5. 
6. Once the pickling liquid has cooled, place the Tosakanori and thinly sliced red onion into a container (like a Tupperware or jar).
7. If you prefer less spiciness, you can remove the red chili pepper.
8. Let the mixture pickle. The spiciness of the red onion will mellow out as it marinates, so no need to soak it in water beforehand if you want to retain its flavor.
9. 

For a vibrant pink color and tender texture, add Tosakanori to the pickling liquid while it's still warm. Alternatively, you can let the liquid cool completely before adding Tosakanori.

Include other light-colored vegetables in the pickling process to create a beautiful pink hue. This makes for a visually appealing pickle, perfect for hot summer days.