Dried Tosakanori Seaweed

Name: Dried Tosakanori Seaweed
Brand: SEA VEGETABLE COMPANY
SKU: PDT00077
Price: 700.0 JPY
Availability: InStock
Rating: 4.4 (30 reviews)

¥700

Size:

Original package(22g)
Big package(90g)

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【Premium Salad Series】Dried Tosakanori

Shelf Life: 6 months (Domestic), 15 months (International)

Storage method: Please store away from direct sunlight and high temperatures and humidity.

*After opening, please consume promptly.

Please read the Shipping Policy for more detailed information about international delivery.

Name: Dried Tosaka Nori
How to Eat: Please soak in water for 4 minutes. It will expand to about ten times its original size.

Ingredients: Tosakanori (domestic), Salt (domestic production)
Net Weight: 22g
Shelf Life: 6 months (Domestic), 15 months (International)
Storage method: Please store away from direct sunlight and high temperatures and humidity.
*After opening, please consume promptly.

[Nutrition Facts (per 100g)]
Energy: 134kcal
Protein: 10.3g
Fat: 0.2g
Carbohydrates: 38g
Salt: 33.8g

*Estimated values based on sample product analysis

[Manufacturer]
Cooperative Corporation SeaVegetable
688-9 Ananai-Otsu, Aki-shi, Kochi 784-0032, Japan

[Processing Facility]
Social Welfare Corporation Amakusa Welfare Association Employment Support Center Piece
401-5 Saitocho, Amakusa-shi, Kumamoto 863-2171, Japan

※Please consume as soon as possible after opening the package

・In rare cases, white powder may appear on the product. This derives from the natural ingredients and does not affect the quality of the product. Please carefully wash out to remove the adhesive substances before eating.

・This product is produced in the habitat of shrimps and crabs.

Normal Delivery in Japan：￥900 （We charge an extra +￥200 for deliveries to Hokkaido and Okinawa prefecture）

＊Please read the Shipping Policy for More details

Product Characteristics

The Crimson Red brings out the best in dishes and sweets

Seaweeds are classified into three types: green, brown, and red algae. Among the red algae, Tosakanori is said to possess the most distinctive color and texture.The Tosakanori we harvest is dried immediately after being harvested, capturing its fresh flavor and texture completely. Its dried characteristic is highly convenient for long preservation and easy decorations on top of a variety of dishes.

Perfect Match for Salad: Exceptional Harmony with Sourness

Tosakanori goes especially well with sour ingredients, such as tomatoes, vinegar, citrus, and berry fruits.
Its soluble property allows you to enjoy the change in texture based on the temperature you cook. An interesting way of eating will be to add it as a final touch for stir-fried foods or to thoroughly heat it until it melts into jelly sweets.

Top 3 Ways for Easting Tosakanori

1. 酸味と合わせる
サラダやピクルスとして。まるで野菜のように楽しめます。

2. 熱を加えて食感の変化を楽しむ
料理の最後に加え、余熱で火を通すとモチモチ食感に変わります。

3. スイーツとして楽しむ
ゼリー状にして黒蜜ときなこをかけたら新感覚のスイーツに。

*「乾燥とさかのり」は、たっぷりの水に4分程浸けると約5~6倍の量に戻ります。

Recipes

Tosakanori Salad

Tosakanori is a versatile seaweed that pairs well with various ingredients. It enhances the beauty, healthiness, and vibrancy of salads, perfect for refreshing your palate or serving as a delightful treat for guests. Its vivid colors also uplift the mood.

<Instructions>
1. Soak Tosakanori in water for 4 minutes, then drain well. Chop the vegetables into your favourite size.

2. Arrange the Tosaka Nori and vegetables on a plate, then drizzle with dressing. Your salad is ready to serve.

3. For vegetables, you can use anything from sunny lettuce and tomatoes to spinach and nagaimo (Japanese mountain yam). Any choice is suitable!

Dried Tosakanori Seaweed

Click here for more recipes

CULINARY DEVELOPMENT / CHEF SHUI ISHIZAKA

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Navigator: Shui Ishizaka

Born and raised in Australia, Shui Ishizaka is our culinary virtuoso whose innovative approach to seaweed transforms the ocean's produce into gastronomic masterpieces. His journey to and at Sea Vegetable passes through some of the culinary world’s prestigious kitchens including Tokyo's two-Michelin-starred restaurant INUA and three-Michelin-starred noma’s popup restaurant in Kyoto.

Ishizaka’s philosophy revolves around the narrative of each dish, where the 'why' becomes as important as the 'what'. His work embodies a deep respect for the ingredients’ origins, pairing the known with the unknown. He is a chef who not only envisions a seat for seaweed at the global dining table but also crafts each dish as an invitation to explore, taste, and appreciate the unseen wonders of our oceans.

Versatile seaweed that can champion a dish when flavored with different ingredients

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. Along with its crimson hues, it also brings in floral notes (different from those which we associate with Jasmine or Osmanthus). What is interesting to me the most is its soft-crunchy texture evoking memories of woody ear mushrooms. For the longest time, the processing time for Tosakanori right from its harvest has included time-consuming steps which severely affects the quality of it being used as an ingredient. The delicate nature means that we at Sea Vegetable salt it within hours of harvesting which leaches out the moisture and some of the unpleasant odor along with it. This makes it more palatable with a mild fragrance, suitable as an ingredient.

Soft and crunchy bite with floral notes that pairs exceptionally with acidic ingredients

For me, salads have been a playground for textures and the soft crunch of Tosakanori fits right within it. It complements and enhances the other ingredients, making it a versatile ally. Other than salads, Tosakanori by itself can feature as a main ingredient in a dish such as by pairing it with Tobiko (Flying fish roe), Karashi Mentaiko (Spicy cod roe) and chili oil over a hot bowl of rice. Whether it’s used for marination to produce flavorful oils, or as part of a spice mix, or alongside acidic ingredients like lemon juice or apple vinegar, Tosakanori adapts and thrives, proving its worth beyond its initial aesthetic appeal.

“A starting point for a new ingredient is to pair it with something texturally or aesthetically similar”

Most of the time when I discover a new seaweed, it is new not just to me but the entire world. There is no recipe book I can fall back on. This takes me back to a conversation about creativity I had with a senior chef early in my career. An easy way to start working with a new ingredient is to find something that is texturally similar. If that doesn’t work, find something similar in color. What else is red other than Tosakanori? You can think of apples, blood oranges, chilies, peppers, etc. Complementing and contrasting these ingredients can be a starting point. This journey of exploration and experimentation highlights the endless possibilities that lie in combining characteristics, embodying the essence of creativity in cooking.

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