July 31, 2011

Hijiki, brown seaweed

A brown seaweed.  ひじき。Hizikia fusiforme.

Hijiki has a finer leaf structure than konbu and wakame.

Hijiki is cultivated and sold cut and dried. When boiled before drying the color becomes a rich black. Despite its spiky looks, it is quite soft.

Hijiki is very nutritious. Contains lots of iron, calcium and dietary fibers (40%).


[Simmered dish (nimono) with hijiki]

Uses:
  • Hijiki-mame, soybeans with hijiki sauteed in oil with soy and sugar
  • Hijiki no nimono, simmered seaweed with vegetables (for example, carrot, konnyaku and aburage)
  • Hijiki salad
  • Hijiki-gohan, rice mixed with hijiki and some vegetables