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Experience the ultimate "Seaweed Salad" where seaweed takes the spotlight. By pairing Tosakanori and Hijiki with a delicious sesame dressing, you'll elevate the natural flavors of the seaweed while adding a hint of nuttiness and richness from the sesame. Let's dive into this delightful salad recipe that celebrates the essence of the sea.

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material(1 person)：

・Dried Tosakanori: 10G
・Dried Hijiki: 10G
・ Coriander: 15g
・ Walnut: 5g

・ Sesame dressing: your favorite amount (about 15g)

How to:

1. After returning the two kinds of seaweed with plenty of water for about 5 minutes, drain it firmly.
   
   
   
2. Pakchi cuts to 1cm width for the stem and 2cm width for the leaves.
3. Completed when the crushed walnut is mixed with dressing.
   

* For finishingSprinkle the Shichimi with a flavor to enjoy the more adult taste of the salad.