Omayu's Seaweed Journal ~Tosakanori ~
If I had the opportunity to redo my school summer research project, I would definitely choose "Tosakanori" as my research topic!
That's how fascinating Tosakanori is—it's a seaweed that offers so much to explore.
Today, let's delve into the characteristics and secrets of Tosakanori.
Have you ever tried eating Garnish in a sashimi Dish?
You might be surprised to learn that you've probably encountered Tosakanori without even realizing it! Have you ever noticed the red seaweed served alongside sashimi platters? That might actually be Tosakanori.
Next time you're at a Japanese Izakaya restraunt, take a moment to observe the seaweed garnish that comes with your sashimi.
Interestingly, natural Tosakanori has become scarce, and what's often used now is Tosaka Modoki (also known as Kaede Nori), a seaweed similar in color and shape to Tosakanori, or sometimes other seaweeds are used as garnish.
Tosakamodoki is thinner and lacks the robust texture and flavor of Tosakanori. So, if you spot thicker seaweed with a distinct taste, you're likely enjoying authentic Tosakanori!
What exactly is Tosakanori?
Seaweeds are broadly categorized into three types: green algae, brown algae, and red algae. Tosakanori, as you can see, is red, so it belongs to the red algae category.
Generally, it's available dried and is commonly used as a garnish for sashimi or in seaweed salads.
While salted Tosakanori is available commercially, the process involves multiple steps like harvesting, salting, drying, washing, and salting again, which often compromises its flavor and texture.
In contrast, Sea Vegetable Tosakanori is salted immediately after harvesting, preserving its original aroma, vibrant color, and firm texture.
Tosakanori is a Chameleon in the Seaweed World!
What makes Tosakanori an exciting subject for research is its chameleon-like qualities!
Firstly, Tosakanori's color changes when it comes into contact with acidic substances. For instance, adding lemon juice instantly transforms its red hue into a vibrant pink. Experimenting with different acidic ingredients can yield a spectrum of colors—a fun and straightforward experiment for curious minds!
Before adding lemon juice
When you add lemon juice, it becomes a beautiful pink color!
Secondly, Tosakanori undergoes a fascinating transformation when heated. Initially firm, it gradually becomes jelly-like, allowing for versatile culinary applications. By adjusting the temperature and water content, you can create various textures and even use it as a topping for summer treats!
Using Tosakanori for a summer research project or as a fun activity during family time is sure to captivate everyone's interest! You don't need specialized knowledge or equipment—just your curiosity and appetite for exploration.
After conducting your experiments, don't forget to savor the delicious results! Tosakanori offers both educational and culinary delights, making it a perfect ingredient for summer adventures at home.
If you embark on a Tosakanori-inspired research project, we'd love to hear about your experiences and discoveries!
※（鈴木雅大『クロトサカモドキCallophyllis adhaerens』https://tonysharks.com/Tree_of_life/Eukaryote/Plantae/Rhodophyta/Callophyllis_adhaerens/Callophyllis_adhaerens.html）