First, soak salted seaweed in cold water for 15 to 20 minutes and then remove the salty taste. Prepare cocktail shrimp by blanching it slightly in boiling water. Boil harusame in boiling water for about 7 to 8 minutes.

Prepare boiled harusame by drying it in cold water. Cut various vegetables into bite-size pieces. Put the drained harusame and seaweed on a plate and place the flying fish roe on top.

Freshness is complete with Harusame seaweed salad. A plate full of freshness. Colorful colors are pretty, right?

I was wondering what kind of dressing would go well with the Harusame seaweed salad, so I decided to add the Mitsukan yuzu ponzu sauce. The citron ponzu sauce is very fresh and delicious, so it's good to dip it in various fried or fish dishes or use it as a dressing. You can put it in a dressing container and sprinkle it little by little. You can sprinkle it on the Harusame salad and mix it together.

A feast of various assorted seaweed, chewy harusame, crunchy vegetables, chewy shrimp, and popping flying fish roe. I've never had a salad like this before. It's a completely different taste from the salad I've had so far? The texture is very diverse and the taste is clean and refreshing, so I think it's a good salad for various parties. Also, there are no ingredients that are very high in calories, so it's good as a diet salad. It's also a very nice salad that's delicious, unique, and low in calories even when you don't have an appetite. It's a salad that makes me feel healthy after one plate.