Tosakanori jelly ~Taiwanese style~


Vivid colors that are likely to be found in fruits. I'm surprised that this can be made using seaweed! A versatile seaweed that can be easily made up to dessert "Tosakana"



  • Takanori (before salt removal/before watering) 100g/30g
  • Water 300cc
  • I recommend your favorite juice citrus
  • Wolfberry
  • Lemon slice

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 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 is a part that is discolored.
  4. Put the water and water in a pan and heat over low heat. It will melt in 4,5 minutes, so keep stir so as it does not burn.
  5. When the paste is half -melted, stop the heat and cool. Put it in a bowl, add citrus juice as the same amount as sashimi, and stir to complete.
  6. * In this recipe, wolfberry and lemon slice for toppings. By all means your favorite fruit!

If there is a "Tosakanori" with a strong color and texture, you can easily make jelly without agar or gelatin! Citrus juice includes grapefruit, orange, lemon, etc. Enjoy the vivid sweets that are nutritious and nice for your eyes

Here are the items used in the recipe

Dried Tosakanori Seaweed


Dried Tosakanori Seaweed