Yuzu Hijiki Chinese cabbage salad


Easy salad recipe where chopsticks are recommended with a combination.
Even if you like sesame oil, oil, or vinegar as it is, you can.



  • Waka Hijiki Yuzu (before salt) 120g ~ 130g
  • About 300g of Chinese cabbage

How to:

  1. The young hijiki changes the water twice and rinses, rinses, and is washed away after rinsing in salt for about 5 minutes and drained. Give Yuzu together, and cut it finely if it is long. In the case of dried hijiki, return to water for 6 minutes.

  2. Combine the wakabi and yuzu that squeezed 1 water to a bite -sized Chinese cabbage, and rub it to the softness!

I want you to enjoy "Wakojiki Yuzu" simply.
It is good to finish simply with the saltiness of young hijiki, and if you like olive oil, sesame oil, vinegar, etc., you can add acidity ◎.

A dish that spreads out, such as adding a little hawk's claws to make it an adult taste.

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed