Nanban pickles made by seaweed shops


Using a traditional green pepper "tiger tail" grown only in Owase City, Mie Prefecture,

A new texture! Fish dishes using "Wakojiki Aokuta".


Material (for 2 people):

  •  Wakagi Hijiki Ahei (before salt removal / before watering) 50g / 5g
  • Aim (dried sardine dried fish) 1 pack (8)
  • Appropriate amount of potato starch (clothing)
  • Onion 30 (1/4 pieces)
  • Ginseng 30g (1/4 pieces)
  • ■ Pickled soup
  • *40g of sake
  • *Mirin 20g
  • *Light soy sauce 40g
  • Sugar 5g
  • 100g of kelp soup
  • Tiger tail vinegar (included with "Wakojiki Aokuta") 20g



How to:

  1. The seaweed is washed away in water after rinning the surrounding salt with water for about 3 to 5 minutes to adjust it to your favorite salty taste.
  2. For dried products, return to water for 6 minutes.
  3. [Preparation of pickled juice]
    Add the seasoning of "*" to the pot and heat it.Add sugar after flying alcohol and dissolve well.
  4. 3. Add kelp soup to 3. Cool when boiled. When it cools well, add the tail tail vinegar.
  5. [Cut out] Slice on onion along the fiber, shredded carrots. Put it in the soaked 4. pickled juice with the salt -drained young hijiki. (If you are not good at fried food, you can finish it in a frying pan with a little more oil.)
  6. * The fish used can be replaced with your favorite ones. The aim is a little dry, so if you moisten it a little, it will be easier to wear.
  7. Fish and ingredients are put on a plate and add a young hijiki. Sprinkle a little pickled juice for the finish and you're done!


It is also known as a sashimi pepper made in Owase City, Mie Prefecture, and is originally a green pepper "tiger tail" that is compatible with fish.

A fish x seaweed recipe that makes use of the crisp texture of the young hijiki, the unnotugable spiciness and the refreshing scent unique to the tiger tail.

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed