Chef Okada's Waka Hijiki (Yuzu) Journal

Mr. Daisuke Okada, a vinegared partner chef, said, "Wakabijiki YuzuHe introduced a lot of photos about the delicious eating and cooking method.
The arrangement is infinite! Please take a look to the end.

Most of the hijiki, which is generally distributed, grew big,Sea VegetableDelivered"Wakojiki Yuzu" isIt is a selection of only the soft young springs harvested at the time of growing, boiled quickly and salted together with yuzu.

Until now, it is a very rare hijiki, which has almost never been distributed, but some of the fishermen are consumed for self -use, saying that this is the most delicious.

Below, we will introduce how to remove salt from Shiozura and recommended combinations.


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[Wakojiki Yuzu]

"Sea vegetables" are delicious whether you put them in cooking or eat them as they are.
If you soak in the water and pass through the saltiness, you can eat it with a salad.
If you want to match with the dishes, imagine a thing that fits the scent of yuzu.
It is interesting to combine ingredients with a crunchy and chewy texture.
Conversely, it is a good accent to add it to the soft ingredients.

*important point*
Return the salt with 5 times the amount of water as Yuzu Hijiki, and adjust the time as you like.
・ 4 minutes if you want to leave a little salt
・ 5 minutes to eat as it is
・ If you want to remove salt firmly, 6-7 minutes, etc.
(Hijiki is a natural thing, so the length and size vary slightly depending on the product. If it is too long, please use it.)

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After salt

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[Yuzu Hijiki Soba]
I thought it would definitely fit, but the taste and texture were outstanding.
Because of the texture of hijiki, it makes use of the texture of buckwheat.
It is a combination that makes you want to recommend it.

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Inari sushi is so compatible that I want you to become a standard
[Yuzu Hijiki Nari Sushi]

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Because it is based on vinegared rice for the seasoned oil.
Yuzu Hijiki is carefully removing salt in his eyes.

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[Yuzu Hijiki Califrower]
Leave a little saltiness of Yuzu Hijiki and remove it
Fry the cumin, add cauliflower and fry.
Just turn off the heat and then mix yuzu hijiki.

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Yuzu Hijiki, who has a very live feeling, does not cook as much as possible.
The last thing is to mix it at the end and take advantage of its features
I personally recommend it.

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Following [Yuzu Hijiki Soba] [Yuzu Hijiki Udon]
It is perfect.

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Unlike soba noodles, there is a sweet and sweet cooked bonito soup.
The value of yuzu hijiki increases.

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[Thai somen]
Soba, udon, and noodles.
Yuzu Hijiki, which balances delicate and gentle flavors, is amazing!

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[Tantanmen]
It is a ramen with a richer taste of minced meat and chicken soy sauce base, which is spicy.
Yuzu Hijiki is quietly hidden in the back of the streaks.
By putting it in your mouth with meat and noodles, it expresses the presence and harmony here as well.

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[Yuzu Hijiki Shrimp Chile]

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Just mix it with the finished shrimp.
Both texture and yuzu feel are perfect.

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[Yuzu Hijiki Chinese cabbage salad]
A transcendental guy.
For 100g of yuzu hijiki, which is returned with saltiness
Chinese cabbage about 300g

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Yuzu Hijiki and Chinese cabbage cut into bite -sized pieces are rubbed and finished.

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It's delicious even if you eat it as it is,
Even with sesame oil, it is of course delicious even with a little olive oil and vinegar.

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Yuzu Hijiki is sandwiched in bagels,
Not only the taste and aroma, but that unique texture
It feels comfortable not only for noodles but also for bread.
"Yuzu Hijiki" regardless of genre seems to fit that, and it will fit this.
It is an ingredient that makes it easy to come up with ideas.

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[Yuzu Hijikidoshi] or [Mizoro Yuzu Hijiki]

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Just mix yuzu hijiki and grated radish, which is a bit of salt.

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Some of the drains have been cut a little, and some are grated with plenty of water.
Both can be delicious.

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It is a nice series that is nice if it is on the table.

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[Yuzu Hijiki Onigiri]
I want it to be a classic rice ball.

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[Yuzu Hijiki Mentaiko]
This is the best just by mixing this.

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[Yuzu Hijikimizo Mochi]
Yuzu Hijiki grated on the baked rice cake.

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[Yuzu Hijiki Cream Cheese]
* Because cream cheese contains salt, we recommend that you remove salt for 5 to 6 minutes.

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It's a nice dish to come out in a small bowl,
Sand in bread, mix with avocado, other vegetables and salads.

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I think that crackers such as home parties can also create a seaweed position.

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It looks good and delicious, and the endless combination is good!

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[Kabura steamed yuzu hijiki]

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It is a dish that is steamed with hot bean paste and steamed bean paste.

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It goes well.

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The contents are shiba shrimp.

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[Kimpap (김밥)]

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Although it is a Korean thick roll, it has a good compatibility between sesame oil -based ingredients and Yuzu Hijiki, and has a texture.

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I want to be a ingredient that can build a solid position in Japanese thick sushi and give it a presence!

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Dry the sauce that adds sesame oil to the sauce of yakinikuSuji Ao NoriWith
I tried it even more delicious.

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[Terrine of herring and potatoes and hijiki]
by Kagurazaka Wine Shokudo Maki Kudo

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[Yuzu Hijiki and Nagamo Tataki, Cucumber and Oba's middle rolled sushi]
by Susuga Hisa Suga Masahiro

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[Yuzu Hijiki and Hiroshima Prefecture Oysters and Komatsuna tomato oil pasta]
by Campper Saori Faminanata

 

 

Daisuke Okada
Born in 1979 Sushi writers / sushi craftsmen
At the age of 18, he trained to the world of food, and became independent as a sushi craftsman at the age of 24.
In 2008, in Chuo -ku, Tokyo, one set of introductory sushi restaurant "Vinegar rice shop(Meishiya) opened.
It becomes a hot topic among foodworms.
After that, he moved to Asakusa Bridge and Edogawa Bridge in Bunkyo -ku in 2016.
The model of the French sushi manga "L'ART DU SUSHI"
At the New National Art Center, vessels and food curations, etc.
He spreads the possibility of a sushi chef every day.
He wrote ""Welcome to Oshiya!(Issued: Iwasaki Shoten) "Seasonal house sushi(Issued: PHP Laboratory)

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