Dried Tosakanori Seaweed

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.

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.

How beautiful and vibrant! An amazing seaweed that dresses up your dish with its distinctive crimson presence!

Here are some of our best recommendations for eating Tosakanori. We hope you find your favorite recipe for enjoying this interesting Tosakaori seaweed. (* You can eat it by rehydrating it in plenty of water for 4 minutes. It will expand about 10 times more than its original size.)

1. Combining with sour foods Good for salads and pickles. A perfect match with vinegar and citrus fruits as well!
2. Heating it Add the seaweed at the last step of your cooking. Heat it thoroughly to give it a chewy texture.
3. Combining with sweetened seasonings After heating the Tosakanori to the point of melting, let it cool down for a few minutes to transform it into a jelly-like texture. Pour the kuromitsu kinako (soybean flour) sauce as much as you like and there it is!