Tosakanori Bamboo Shoot Salad


Tosakanori seaweed brings the spotlight in this salad, with its vibrant color and crunchy texture that complements the bamboo shoots perfectly. 



  • Salted Tosakanori (before soaking/after soaking): 40g/12g
  • Spring onion (or regular onion): 40g
  • Bamboo shoots (pre-cooked): 60g
  • Cucumber: 60g
  • Tomato (medium): 120g-130g
  • Shiso leaves: 3
  • Japanese-style dressing (or your preferred 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. Peel and wash the spring onion, then thinly slice against the grain. If the taste is too strong, soak in water for about 10 minutes to mellow the flavor.
  5. Wash the bamboo shoots, cucumber, tomato, and shiso leaves. Cut them into your preferred sizes.
  6. Mix all the ingredients together in a bowl, and add your desired amount of dressing. Toss well to combine.
    • Pre-mixing allows the acidity from the dressing to enhance the bright color of the Tosakanori.

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.

Enjoy the different textures and vibrant colors in this refreshing salad! Bamboo shoots taste great whether you prepare them fresh (by removing the bitterness) or use pre-cooked ones. Feel free to add crab sticks or shrimp for an extra touch.

Here are the items used in the recipe

Dried Tosakanori Seaweed


Dried Tosakanori Seaweed