Ume Kurage like Tosakanori



This Tosakanori recipe is not only visually stunning but also incredibly refreshing. Its tartness and crunch make it a delightful side dish or palate cleanser. Prepare a batch and enjoy this unique, healthy treat whenever you need a burst of flavor!


Ingredients (for 2-3 small bowls):


  • Tosakanori: 40g
  • Umezu (plum vinegar): 100g
  • Oligosaccharide syrup: 30-40g (or 20g sugar as a substitute)
  • Optional: Shiso juice

  • 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. In a sterilized jar, mix the umezu and oligosaccharide syrup thoroughly. If using sugar instead, lightly warm the umezu to dissolve the sugar completely.

    5. Add the prepared Tosakanori to the pickling solution in the jar. Mix well to ensure the Tosakanori is fully submerged in the liquid.
    6. Store the jar in the refrigerator. The Tosakanori will be ready to enjoy after a few hours. It retains its crunchy texture and can be stored for 2-3 weeks.
    7. Feel free to adjust the sweetness to your liking. For an added flavor twist, consider using shiso juice concentrate in place of some of the umezu.

    Here are the items used in the recipe

    Dried Tosakanori Seaweed


    Dried Tosakanori Seaweed