SEA VEGETABLE: Tosakanori Seaweed

Name: SEA VEGETABLE: Tosakanori Seaweed
Brand: SEA VEGETABLE COMPANY
SKU: PDT00365
Price: 810.0 JPY
Availability: InStock
Rating: 4.4 (30 reviews)

¥810

Size:

Original package(22g)
Large capacity size (110g)

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Best before: 6 months
Storage method: Store away from direct sunlight, high temperatures and humidity.
*Please consume as soon as possible after opening.

We offer an original design pack in "regular size (22g)" that is perfect for first time use as a trial or as a gift for handing over, and a "large capacity size (110g)" that you can use at home without worrying about using it every day.

Name: Dried Tosakanori

Preparation: Soak in water for 4 minutes. It will expand to about 5-6 times its original volume.

Ingredients: Tosakanori (domestic), Salt
Net Weight: 22g/110g
Shelf Life: 6 months
Storage method: Store away from direct sunlight, high temperatures and humidity.

[Nutrition Facts (per 100g)]
Calories 111kcal, Protein 13.8g, Fat 1.2g, Carbohydrates 39.0g, Sodium 36.1g
*Estimated values based on sample analysis

[Manufacturer]
SEA VEGETABLE COMPANY
688-9 Ananai Otsu, Aki City, Kochi Prefecture
Post Code: 784-0032

[Processing place]
Social Welfare Corporation Amakusa
Employment Support Center Piiisu
401-5 Saitsu Town, Amakusa City, Kumamoto Prefecture
Post Code: 863-2171

*Please consume as soon as possible after opening the package.

*White crystals (salt) may be mixed in, but you can soak the Hijiki into water and eat it with the salt.

*The Tosakanori used in this product is cultivated in the areas inhabited by shrimp and crab.

Shipping at room temperature for 900 yen, refrigerated delivery for 1,100yen (tax included)

*When you order with other products requiring refrigerated shipping, we charge its shipping fee.
*All shipping to Hokkaido and Okinawa will cost an additional 200 yen.

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*For more details about delivery methods, please see Here.

Product Characteristics

The Crimson Red Tosakanori makes your savory and sweet dishes even more attractive

Seaweeds are classified into three types: green, brown, and red algae. Among the red algae, “Tosakanori” stands out its distinctive color and texture.

Our “Tosakanori” is dried just right after harvesting. It delivers inherent flavor and texture, thanks to the process while it’s fresh. The uniqueness can make a various dishes even better.

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.

Recommended 3 Ways for Eating Tosakanori

1.Mix it with sour dishes
Enjoy Tosakanori as an ingredients of salad or pickles. You can enjouy it as a sea vegetable.

2. Heat it to enjoy the change of texture
When you add Tosakanori at the end of cooking, the remaining heat will change its texture chewy.

3. Enjoy it as a part of sweets
You can enjoy unique texture sweets with jerry texture Tosakanori adding kinako (sweet roased soy powder) and black sugar syrup.

*”SEA VEGETABLE: Tosakanori” will expand to about 5-6 times its original volume when you soak it in a plenty of water for 4 minutes.

Recipes

Tosakanori Salad

Tosakanori is a versatile seaweed that pairs well with various ingredients. We share a recipe for a beautiful, healthy, and vibrant salad. Perfect for spicing up normal salads or for entertaining guests. Its vivid colors will lift your mood.

Recipe

1. Soak into water for 4 minutes and drain Tosakanori well. Chop your vegetables for salad.

2. Put the Tosakanori and vegetable you prepared on a dish and add seasoning to finish.

3.You can use any vegetables - like red leaf lettuce and tomatoes, spinach, or yam!

SEA VEGETABLE: Tosakanori Seaweed

Click here for more recipes

CULINARY DEVELOPMENT / CHEF SHUI ISHIZAKA

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Narrator: Shui Ishizaka |

Originally from Sydney, he won an U30 cooking contest in Australia, and was in charge of food development as sous chef at INUA, which earned two Michelin stars just one year after opening in Tokyo in 2018. After that, he encountered sea vegetables, and while diving into the ocean to research them, he wanted to bring out the appeal of seaweed from an edible perspective, so he joined the team.

To date, he has worked with over 100 types of seaweed in his company's test kitchen, and has been promoting the potential of seaweed as an ingredient, which is unknown even in the culinary industry.

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

Tosakanori was the first crimson red algae to my seaweed recipe. I found the uniqueness in its flavor at first. It has the strongest flavor among other crimson red algae.

It smells like the flower scents: the complex smells you feel when you open the door of flower shops.

I love using Tosakanori with its unique flavor to enjoy the smells. But the balance is the thing: if the flavor stands out too much is not the thing; but you shouldn’t waste it by erasing all.

All sourness in vegetables and fruits will match with it

The best dishes with Toakanori were matching with sourness. Not only the fabulous tasty paring but also the color and texture will change.

Whatever sourness can, as it gets stronger, turns the crimson red Tosakanori into purple.

And the texture gets even more interesting as the color gets strong purple. It will be more crunchy, as if it is a fresh vegetable.

The flavor of Tosakanori stands out more in chilled dishes

So the algae is quite appropriate to salad.

What’s more, tasty salad has a sort of sourness. Seasonings can change the Tosakanori as if it is a tasty vegetable by the reaction of the sourness in it.

And the flavor of Tosakanori is strong enough to stand with a bit strong seasoning.

For detailed information