Yuzu Hijiki Cream Cheese Spread


De-salt the "Young Hijiki Yuzu" and mix it up for a versatile dish that's perfect for home parties. It's great on crackers, bread, or even in hand-rolled sushi!



  • Young Hijiki (before desalting/reconstituting): 40g / 4g
  • Cream cheese: 30g

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. Mix with Cream Cheese: Let the cream cheese softened at room temperature. Use a spoon to mash and mix the cream cheese with the yuzu hijiki until well combined.

  3. Serving Suggestions:

    • Spread the mixture on crackers or bread.
    • Try it in hand-rolled sushi for a unique twist.
    • Feel free to get creative and enjoy this spread with your favorite combinations!
  4. This quick and easy spread will surely be a hit at your next gathering. Enjoy the delightful flavors of yuzu and hijiki with creamy, delicious cream cheese!

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed