the house of umami tosaka nori red seaweed 22g
the house of umami tosaka nori red seaweed inside
Tosaka Nori Dried Japanese Red Seaweed
Tosaka Nori Dried Japanese Red Seaweed with salad
Tosaka Nori Dried Japanese Red Seaweed with pasta

Tosakanori — Dried Japanese Red Seaweed

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A crimson seaweed unlike any other — vivid in color, complex in aroma, and distinctive in texture. Serve it chilled with citrus or vinegar to deepen its color from ruby to purple and sharpen its crunch.

Tosakanori takes its name from the Japanese word for a rooster’s comb — and the resemblance is immediate. The distinctively textured fronds arrive in deep, saturated red, carrying what Shui Ishizaka, Sea Vegetable’s culinary development lead and former sous chef at INUA in Tokyo, describes as a floral and layered aroma — like stepping into a flower shop.

Among red seaweeds, tosakanori stands apart for the intensity of that aroma — and for what acid does to it. A splash of citrus or vinegar does not merely season it; it transforms it. The color deepens toward burgundy and purple. The texture firms into something almost crunchy, closer to a fresh vegetable than seaweed. It visibly transforms on the plate.

Sea Vegetable salt-cures tosakanori after harvest and then dries it, helping preserve its distinctive aroma, color, and texture. Rehydrate in cold water for four minutes and it expands five to six times in volume, ready to take its place in the dish.

Ayako, Umami Curator at The House of Umami, visited Sea Vegetable’s cultivation site in Kochi, Japan, to see the producer’s approach to seaweed cultivation firsthand. That direct connection is part of how we select the producers and ingredients we carry.

Tosakanori (Japan), salt.

Cultivated in seawater from areas inhabited by shrimp and crabs.
Occasional white crystals on the surface are salt remaining from the salt-curing process.

Serving size: 4g. Servings per container: 5 (22g package).
Calories 4 · Total Fat 0.1g · Sodium 564mg · Total Carbohydrate 1.6g · Protein 0.5g

*Values are supplied by the producer. Items not listed (dietary fiber, total sugars) have not been independently tested.*

22g / 0.78 oz — Original package
110g / 3.88 oz — Large capacity (available to professional buyers)

Rehydrate in cold water for 4 minutes, then drain thoroughly.

Tosakanori is at its best cold or at room temperature — acid makes it exceptional.

Pairs well with citrus, tomato, vinegar, berry, soy, sesame, cucumber, and daikon. The fronds dissolve when fully heated, so for a chewy finish add them off-heat at the very end.

#Application by dish
・**Sashimi / crudo:** scatter over the plate as a garnish for color contrast and a clean marine note
・**Tomato dishes:** add to fresh tomato salad, tomato ponzu, or a tomato-based crudo — the shared acidity amplifies both the color change and the aroma
・**Ponzu / citrus mignonette:** dress rehydrated fronds with ponzu or a citrus mignonette; the acid deepens the color and firms the texture
・**Salads:** toss with a sharp citrus or rice vinegar dressing — the acid deepens color and sharpens crunch
・**Cold soba / rice bowls:** lay on top just before serving; its ruffled fronds hold dressing beautifully
・**Stir-fries / rice noodles:** fold in off-heat at the very end for a chewy finish; do not cook through or the fronds will dissolve
・**Sweets:** simmer until it softens into a jelly-like texture; serve with black sugar syrup and kinako

Refrigerate after opening. Store in a cool, dry place away from direct sunlight.
**Best before:** 15 months from production date.

#What kind of seaweed is tosakanori?
Tosakanori is a variety of red algae (Rhodophyta), traditionally used in Japanese cuisine as a garnish for sashimi and in cold seaweed salads. It is sold dried and rehydrated in cold water before use.

#Does the color only change if I add citrus or vinegar?
Yes. The color shift is a reaction to acidity, not something that happens on its own. Left alone, tosakanori keeps its natural deep red color; citrus, vinegar, or other acidic ingredients are what deepen it toward purple and burgundy, firming the texture at the same time.

#Why is tosakanori sometimes sold red, and other times green or white?
Tosakanori naturally grows as a red algae. The green and white versions sold elsewhere are the same species processed differently — an alkaline (lime) treatment produces the green color, and repeated bleaching produces white. The House of Umami carries the red variety.

#Why does this product carry a California Prop 65 warning?
This product carries a California Proposition 65 warning for potential exposure to inorganic arsenic and/or lead. Proposition 65 requires businesses to provide warnings for certain exposures to chemicals listed by the State of California. See the Warnings section below for the exact notice and additional information.

#I’ve never cooked with tosakanori — how should I start?
Rehydrate it in cold water for 4 minutes, drain well, and toss it with a squeeze of citrus or a splash of rice vinegar — the color and texture change is part of the experience. See the Usage section for more ways professional kitchens use it.

⚠ WARNING: Consuming this product can expose you to chemicals including inorganic Arsenic and/or Lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to: www.P65Warnings.ca.gov/food.