10 gm (1/3 oz) aka-tosaka-nori seaweed
10 gm (1/3 oz) ao-tosaka-nori seaweed
10 gm (1/3 oz) ao-ogo-nori seaweed
10 gm (1/3 oz) wakame seaweed
4 Tbsp white sesame seeds
4 Tbsp vinegar
4 Tbsp dashi stock (select a non-fish variety to maintain the vegetarian status of this recipe)
3 Tbsp sweet light miso
sugar (amount varies on the miso sweetness)

  1. If using salted seaweed, soak in cold water for 20 - 30 minutes toremove salt. Rinse and drain. Cut into bite-sized pieces.
  2. Make sesame-vinegar-miso. Roast white sesame seeds and grind well
  3. with pestle and mortar. Add the  miso and grind further. Mix in with the vinegar, sugar and dashi stock.
  4. Arrange seaweed decoratively. At the centre of the plate, place sesame-vinegar-miso dressing

There are many variations to this salad including the addition of colourful salad vegetables such as carrot, red-beet, celery etc. The use of other dressings is common.