Hijiki with Cumin Cauliflower


Enjoy a delicious snack with the perfect pairing of yuzu and cumin! The crispy texture of Hijiki will definitely astonish you with an interesting chew!



  • Yuzu Hijiki (before desalting/reconstitution): 50g / 5g
  • Cauliflower: 200g
  • Cumin seeds (or other spices): a pinch
  • Rice oil (or salad oil or olive oil): 2 tsp

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. Cook the Cauliflower: Heat the oil and cumin seeds in a pan over low heat for about 30 seconds. Add the cauliflower, cut into bite-sized pieces and washed, and stir-fry over medium heat until lightly browned.
  3. Combine: Once the cauliflower is nicely browned, turn off the heat. Add the desalinated hijiki and toss everything together quickly. Enjoy warm or cold.

Feel free to try this recipe with other crunchy veggies like broccoli, turnips, or yams. Use your favorite spices to make a grown-up snack, or leave out the spices for a kid-friendly option!

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed