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 Recipes for Hijiki 
Wild Hijiki - Japanese Sun-Dried Seaweed

On the Pacific coast of Japan, east of Tokyo, is the historic Boshu Peninsula, an area famous for its fresh seaweed and excellent hijiki. In Japan, where vegetables of the sea are as common to the traditional cuisine as garden vegetables, Boshu Hijiki is a favorite. Wild Hijiki thrives in the swirl of warm and cold currents of the pure coastal waters. Hand-picked at low tide in early spring, it is prepared in the traditional Boshu manner; using the entire plant and without adding colorings or dyes. Boshu Hijiki is unique in that it is never soaked, thus retaining all its valuable nutrients and trace minerals.

Uses: Hijiki may be served as a side dish, added to "kinpira" or simmered with shoyu and mirin. It is delicious combined with tofu, carrots, or onions. Hijiki is also a flavorful addition to light noodles, grains, or vegetable salads and is traditionally used to strengthen the lungs. By weight, Mitoku Hijiki contains 12 times more calcium than milk.

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Price:
$7.39
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