How is Young Hijiki different from others?

Customers often ask us, "Is this 'Me-hijiki 芽ひじき (bud-hijiki)'?" when they pick up our Sea Vegetable hijiki products. However, we actually use a slightly different type of hijiki than what's typically available.

The hijiki you commonly see in supermarkets is often labeled as "芽ひじき me-hijiki" or "長ひじき naga-hijiki.(long-strip-hijiki"

Do you know which part of the hijiki plant these refer to?

Generally, hijiki sold commercially is harvested when it has grown to its full size, reaching about 1.5 to 2 meters in length. When fully grown, hijiki is thick, tough, and has a strong astringent taste, making it inedible in its raw form. Consequently, it requires long boiling times, sometimes over 10 hours.

The leaf-like parts that sprout from the stem are known as "芽ひじき Me-hijiki," while the stem part itself is called "長ひじき naga-hijiki." These are boiled or steamed and then dried before being sold.

In contrast, Sea Vegetable's hijiki products are made from hijiki harvested at a much younger stage. Essentially, we pick the young sprouts, which we call " 若ひじき Waka-hijiki (Young Hijiki)."

Unlike fully grown hijiki, these young sprouts are tender, have minimal astringency, and can be enjoyed with just a quick blanching, retaining a crunchy texture. We add flavors such as yuzu peel (citron), salted sakura (cherry blossom), or green chili and preserve them in salt.

Did you know that 90% of hijiki available in Japan is imported from China and Korea, with only 10% being domestic? Even within that 10%, young hijiki is extremely rare.

Our method of preserving hijiki with added aromas is a unique approach that likely hasn't been done in the long history of seaweed cuisine. This idea and supervision come from our culinary developer, Ishizaka.

Nutritional Benefits of Young Hijiki

Young hijiki also has significant nutritional advantages over common hijiki. Because it is blanched for less than 10 seconds, it retains most of its nutrients. Compared to regular hijiki, it contains 1.5 times more protein and is rich in water-soluble dietary fiber.

It also includes vitamins B2, K1, niacin, and various minerals, allowing you to enjoy the full nutritional benefits of seaweed.

Note: There have been studies suggesting that long boiling times reduce the arsenic content in hijiki. However, tests on "Young Hijiki Yuzu," "Young Hijiki Sakura," and "Young Hijiki Green Chili" have shown that their arsenic levels are below the safety standards. Additionally, the Food Safety Commission of Japan has indicated that no health issues have arisen from the arsenic content in food, deeming it safe.

More information are written in this article here！