Tosakanori and Sunny Letas Salad


This recipe delivers a vibrant and healthy salad that's perfect for breaking the monotony of your usual salads or for impressing guests with a colorful dish.




  • Salted Tosakanori: 50g (or Dried Tosakanori: 17g)
  • Red leaf lettuce: As desired
  • Cherry tomatoes: As desired
  • Dill (optional): As desired
  • 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. Add thinly sliced red onion and extra cherry tomatoes for a tangy twist.
    5. [Optional] Add julienned nagaimo for an added crunch and unique flavor.

    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