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SEA VEGETABLE: Young Hijiki is delicious not only in salads and side dishes, but also in warm dishes such as stir-fries and soups, where it retains its signature crisp texture.

This garlic-infused recipe is packed with flavor and makes an excellent accompaniment to your favorite drink. Add a pinch of chili flakes and toss it with pasta to transform it into a satisfying Aglio e Olio peperoncino with a unique Young Hijiki twist.

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Ingredients:

• Young Hijiki: 15g (yields about 50 g when rehydrated)
• Spring cabbage: 50g
• Dried sakura shrimp: 1-2g
• Garlic: 1 clove
• Dried red chili pepper: to taste (optional)
• Olive oil: 3 tbsp
• Salt: to taste

How to:

1. Soak Young Hijiki in plenty of water for 6 minutes to rehydrate, then drain thoroughly.
   (Once rehydrated, its volume will increase to about 2–3 times its original size.)
2. Roughly chop the spring cabbage and thinly slice the garlic.
3. Heat the olive oil and garlic in a frying pan over medium heat. Once the garlic turns lightly golden and fragrant, add the dried red chili pepper (if using) and the dried sakura shrimp, then sauté for about 15 seconds.
4. Add the spring cabbage and rehydrated young hijiki to the pan and stir-fry for 30 seconds to 1 minute.
5. Taste and season with salt as needed before serving.