Tosakanori and Sprout Salad


A salad made with "Tosaka Nori" seaweed and Sprouts! Create a beautiful and healthy dish effortlessly. Enjoy experimenting with your choice of vegetables and dressing to elevate the flavors!



  • Tosakanori (before salt removal/before watering) 50g/15g
  • Broccoli sprout (lightly wash and drain)
  • Korean -style chorigid dressing OK even if you change to your favorite dressing

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. Serve and 2 on your favorite dish, then dressing, and the delicious red and white salad is completed!

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