Tosakanori Rice Noodles


Add a unique touch to your stir-fried noodles by mixing in Tosakanori seaweed after cooking. This versatile seaweed transforms from a fresh, crunchy texture to a delightful chewy consistency when heated, making your dishes even more exciting.



  • Tosakanori (before soaking/after soaking): 30g/9g
  • Pea shoots (washed and cut into 5cm pieces)
  • Your choice of vegetables (leek, carrot, cabbage, bell pepper, etc.)
  • Your choice of seafood (shrimp, squid, etc.)
  • Pork (thinly sliced, belly, or scraps)
  • Rice noodles (pre-seasoned)
  • Salad oil (for stir-frying): as needed

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. Prep and Cook Ingredients: Cut all your ingredients into bite-sized pieces. Follow the instructions on the rice noodle package for stir-frying. Add the pea shoots last, covering the pan to steam them briefly while keeping their crunchy texture.

  5.  Add Tosakanori: Once your noodles are cooked, turn off the heat and mix in the prepared Tosakanori. Serve immediately for a delicious twist on your usual stir-fried noodles.

Tosakanori's delicate shape, vibrant color, and unique texture adds a beautiful and tasty touch to any dish. This seaweed complements a variety of vegetables without overpowering their flavors, making it a great addition to your meals. Try it both lightly cooked and fresh to enjoy the different textures. Perfectly paired with noodles!

Here are the items used in the recipe

Dried Tosakanori Seaweed


Dried Tosakanori Seaweed