Tosakanori & Spinach Salad


"Tosakanori" salad variation! Easy to make a beautiful and healthy dish in two colors. Enjoy the choice of dressing



  • Tosakanori  (before salt removal/before watering) 50g/15g
  • Spinach
  • Sesame dressing. Other dressings are ok too

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. The spinach is washed with the stems close to the roots, and after removing the soil, divide it into stems and leaves. Put it in a heat -resistant tapper or bowl
  5. Put the lid or wrap 3 and heat in a 600W microwave. After cooling, squeeze it lightly and cut it into an easy -to -eat length.
  6. Just serve 2 and 4 on the plate you like and then dress, and you'll have a delicious and beautiful colorful salad!

Tosakanori, with its rich crimson color, is more than just a seaweed; it's a statement. Unlike anything else on your plate, its bright red color adds a layer to any dish. It complements and enhances the other ingredients, making it a versatile ally.

Here are the items used in the recipe

Dried Tosakanori Seaweed


Dried Tosakanori Seaweed