Ingredients, dishes and drinks from Japan by Ad Blankestijn

Sunday, July 31, 2011


A brown seaweed with a finer leaf structure than konbu and wakame. ひじき。Hizikia fusiforme.

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 no nimono. Photo Ad Blankestijn]

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

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