Sakura Hijiki Shiraae


Enjoy the delicate aroma of sakura, in this spring-inspired recipe! The use of white miso enhances the flavors of both ingredients, while the texture of the young hijiki adds a delightful crunch reminiscent of fresh sprouts.



  • Young Hijiki Sakura (before desalting/reconstituting): 50g / 5g
  • Firm tofu (pressed to remove excess water): 200g
  • White miso: 20g

How to:

  1. Rinse the young hijiki a couple of times, then soak in water for about 5 minutes to desalt it after rinsing off the salt. For Dried Hijiki, soak it in water for 6 minutes.

  2. In a bowl, mix the drained firm tofu with the white miso and desalted sakura hijiki until well combined.
  3. Gently spoon the mixture into serving bowls and serve.

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed