Introducing Japanese Jellyfish Salad!

Unknown to many, jellyfish make a delicious mouthful of seafood! Although most jellyfish contain harmful toxins when alive, there are a handful of jellyfish species that are edible when they have been dried and preserved. They do not have a very prominent flavour, so are often marinated in oils, such as sesame and chilli, to make tasty salads. Simply use this pack of jellyfish salad as a side with Asian meals and your sushi platters.

Japanese Jellyfish Salad Cooking & Serving Suggestions

• Steamed rice: A light, neutral base to complement the salty and tangy flavours of the salad.
• Sashimi or sushi: Serve alongside fresh raw fish for a complete seafood experience.
• Tempura: Pair with crispy fried vegetables or prawns for contrasting textures.
• Cold soba noodles: A refreshing, chilled noodle dish to accompany the salad.
• Pickled vegetables: Such as pickled ginger or daikon for an extra layer of tangy crunch.
• Grilled fish: Lightly seasoned fish like mackerel or sea bass work well with the delicate flavours of the jellyfish.
• Miso soup: A warm, comforting soup to balance the cool, chewy texture of the jellyfish.
• Edamame: Lightly salted boiled soybeans to add a simple, healthy snack on the side.