New texture! Tosakanori and bean seedlings


Even in Pad Thai and Yakisoba. If you stop the heat, add "Tosakanori" and mix it, you can enjoy a different texture from the time of fresh.



  • Takanori (before salt drain/before watering) 30g/9g
  • Bean seedlings (wash and cut to about 5cm width)
  •  Favorite vegetables (green onions, carrots, cabbage, peppers, etc.)
  • Favorite seafood (shrimp, squid, etc.)
  • Pork (cut cut, rose, cut -out, etc.)
  • Buffin (seasoned)
  • Salad oil (for stir -fried) appropriate amount

How to:

  1. Shiozo 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 to 5 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 are parts that are discolored
  4. Cut the ingredients into pieces that are easy to eat and fry according to the rice package instructions. * In addition to the end, the bean seedlings are lid and quickly heat and leave the texture.
  5. When the usual balliff is completed, stop the heat, add 2 and mix. If you put it on a plate while it is warm, you can complete a slightly different beefin!

"Tosakanori" with a presence of fluttering shape, color and texture, universal seaweed that does not taste the taste of various vegetables and is a good accent! Even if you put a quick fire and a fresh one after the salt is put later, you can enjoy two different textures! Compatibility with noodles ◎

Here are the items used in the recipe

Dried Tosakanori Seaweed


Dried Tosakanori Seaweed