Japanese hijiki seaweed is a fine brown seaweed used in Japanese cuisine. You can find them in sandwiches, soups, salads, as well as on Japanese rice… Presentation :
Hijiki, a seaweed rooted in Japanese cuisine
Hijiki seaweed ヒジキ, 鹿尾菜 or 羊栖菜 is a brown seaweed that grows wild on the rocky coasts of Japan, Korea and China. In Japanese cuisine, hijiki seaweed has been known for centuries, it has the reputation of improving health, beauty and making hair thicker. There is a saying in Japan:“eating hijiki seaweed makes you live long”. In Japan, they are distributed in the islands of Honshu, Shikoku, Kyushu, Nansei (Amami Oshima, Okinawa) from Hokkaido. A fisherman and a professional diver collect hijiki seaweed with a sickle at low tide from March to May. After collection, the seaweed is boiled, dried and sold as is. The hijiki seaweed then turns black.
Hijiki seaweed in Japanese cuisine In Japan
Like konbu or wakame seaweed in Japan, hijiki seaweed is eaten with other foods such as vegetables or fish. It can be added to steamed, boiled, marinated in soy or fish sauce, cooked in oil, or simply added to soup. Here is a non-exhaustive list of Japanese dishes with hijiki seaweed:
Always rehydrate hijiki seaweed 30 minutes in water before eating or cooking.
Frequently asked questions about Hijiki
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🥬 What is Hijiki?
Hijiki is a brown seaweed that grows wild on the rocky coasts of Japan, Korea and China. It is widely used in Japanese cuisine. -
🍜 How is Hijiki consumed?
Hijiki is eaten as an accompaniment to vegetables or fish for example. It is also found simply added to soups. -
🛒 Where to find Hijiki?
You can buy it in Asian grocery stores in the department of seaweed such as wakame or konbu for example. It will be sold dehydrated, so remember to rehydrate it well before cooking.