The variety in question is Tengusa (Gelidiaceae), made up of 80 % fibre and therefore well known in Japan as an efficient means to prevent diseases such as colon cancer.
It is bright white and of a good size, which makes it very attractive in a salad.
It goes well with seaweed salad, grated raw vegetables or vegetables, sashimi ( thin slices of raw fish) garnish , meat or fish carpaccios, or stock…
For soups and stocks, use it as it is, dried, and it will rehydrate without difficulty.
As a garnish, just rehydrate in a large quantity of cold water for 15 minutes then strain and rinse. It will increase in volume by about 9.
Itokanten is well known for its great nutritional value, fibre richness, calcium, magnesium and numerous minerals and low calorie content.
