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Fluttering and cute "Tosakanori" will vividly color the dishes! The crunchy texture is also good. Easy recipe that is healthy and easy to eat.

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Ingredients:

• Tosakanori (pre-soaked and salted) 30g/9g
• Bean sprouts 1 bag (200g)
• Cucumber (julienned) 1/2 to 1 piece
• Sesame oil 15g
• Oligosaccharide (or honey) 15g
• Your preferred vinegar 20g
• Soy sauce 1/2 tbsp
• Salt and pepper to taste
• White sesame seeds, as desired

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. Blanch bean sprouts in lightly salted boiling water for 1.5 minutes, then drain and rinse under cold water to remove excess moisture.
5. In a bowl, combine bean sprouts, cucumber, sesame oil, oligosaccharide (or honey), vinegar, soy sauce, salt, and pepper. Mix well.
6. Before serving, lightly toss Tosakanori with the mixture. Tip: If you want to preserve Tosakanori's crunchiness, toss it just before serving.

The addition of Tosakanori to the usual bean sprouts and cucumber salad not only enhances its appearance but also blends perfectly with its usual seasoning. The crunchy texture and beautiful color make it a versatile addition to any dish without overpowering the flavors.