Hijiki is a type of Japanese sea vegetable that has been part of the Japanese diet for centuries and is rich in minerals, vitamins and dietary fiber.

It has a relatively mild flavor, so its oftened seasoned with soy sauce. But what it lacks in flavor, it more than makes up for in texture. Its chewy "mochi-mochi" texture adds a great bit of bite to any dish, particularly softer foods, like rice and tofu. 

Hijiki seaweed contains plenty of essential minerals and vitamins such as iron, calcium, iodine, magnesium and vitamin K which are essential for your overall health. The high presence of dietary fiber is also great for digestion. 

Instructions

Reconstitute dried hijiki by first boiling in water. Once boiled, add to soups, stews, salads, rice, stir-fries, etc.

Hijiki is typically cooked with soy sauce and sugar to use as a side dish, often mixed with beans and strips of carrot. It's also a great addition to onigiri rice balls, for some extra flavor and nutrition. 

On more recent use for hijiki is to mix with mince meat and tofu to make a healthy and nutritious burger.

Details

• Net weight: 100g (dried seaweed expands considerably when reconstituted)
• Scientific name: Sargassum fusiforme
• Made in Japan