Tosakanori with Mentaiko Fish Egg


Indulge in the effortless simplicity and bold flavors of Tosakanori Mentaiko. With just a few ingredients and minimal preparation, you can create a tantalizing dish that pairs perfectly as a side for drinks or elevates a simple bowl of freshly cooked rice into an irresistible meal. Let's dive into this delicious recipe that will leave your taste buds craving for more.



  • Tosakanori (before salt removal/before watering) 50g/15g
  • Mentaiko Petit: your favorite amount
  • Tobiko: your favorite amount 

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. Completed by mixing the mentaiko from the bunch with the amount of water drain with the amount of water and drained well drained.

As everyone knows, the seaweed is compatible with white rice. It is hard to imagine eating the classic seaweed salad "Tosakana" with white rice, but by combining the ingredients of similar colors that match rice, the characteristic crunchy texture and the unique seaweed. The scent is the best match

Here are the items used in the recipe

Dried Tosakanori Seaweed


Dried Tosakanori Seaweed