Refreshing & beautiful! 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:

  1. Salted 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. 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)
  5. 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

Here are the items used in the recipe

Dried Tosakanori Seaweed

SEA VEGETABLE COMPANY

Dried Tosakanori Seaweed

$9.00