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%).
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