Crispy hijiki Cauliflower and cumin


This is the only material!
Outstanding yuzu and cumin compatibility, easy snacks.
A dish that you can enjoy the crunchy texture of Wakabijiki.



  • Wakabijiki Yuzu(Before salt / before water) 50g / 5g
  • Cauliflower 200g
  • Cuminseed (other spices are also possible) one snack
  • Kome oil (salad oil or olive oil is also possible) 2 teaspoon

How to:

  1. The yuzu hijiki is changed twice, rinsing, rinsing, and soaked in salt for about 3 minutes and drains salt. Yuzu is also given together and cut into an easy -to -eat length. For dried products, return to water for 5 minutes.

  2. Put oil and cumin seed in a frying pan and over low heat for about 30 seconds. Cut into a size that is easy to eat, add a washing cauliflower and fry over medium heat.
  3. When the picture is so browned, just turn off the heat, add the salt drained with 1 and mix quickly. You can enjoy it deliciously even when cooled.

A young hijiki where you can enjoy a raw feeling.
Don't cook as much as possible, mix quickly and make use of your characteristics.

Try it with vegetables with fun texture, such as broccoli, turnip, and yam ◎

With your favorite spice, adult snacks, spices, and children's lunch!

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed