Kaneryo, Tosaka Red, 500g
金呂、 とさか レｄ、 ５００ｇ
*Harvested in an area where crustaceans and molluscs are present*
Kaneryo Tosaka Red is a variety of edible seaweed that is harvested from the coastal waters of Japan. It is also known as "Red Tosaka" or "Akasa" in Japanese.
What sets Kaneryo Tosaka Red apart is its distinctive red color, which is due to the presence of a red pigment called phycoerythrin!
In Japanese cuisine, Kaneryo Tosaka Red is often used to make dashi, a traditional Japanese stock that is used as a base for soups, stews, and sauces. It is also used in salads and other dishes, where its tender texture and delicate flavour can add depth and complexity to the dish.
How to Use:
Take out the required amount and wash. Soak in plenty of cold water (or ice water) for about 5 minutes to remove the salt. As it is sensitive to heat, removing the salt from it using hot or warm water, can cause it to become too soft or fade.
Store in a cool, dry place.
Product of Japan