• Fresh yuzu hijiki seaweed (before desalting/reconstituting): 50g / 5g
• Garlic (minced): 1 clove
• Olive oil (for sautéing): 4 tablespoons
• Onion (coarsely chopped): 1/2
• Turnip greens (cut into 1cm pieces): 1-2 bunches (to taste)
• Firefly squid: about 10
• Spaghetti: 180g
• Salt (for pasta water/finishing): to taste
• Olive oil (for finishing): to taste

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. In a frying pan, sauté the minced garlic in olive oil until golden brown. Add the chopped onion and a pinch of salt, and sauté until translucent for about 3-4 minutes.
3. Add the well-washed turnip greens to the pan and sauté thoroughly. Aim for the stems to become transparent and soft.
4. Before adding the firefly squid to the pan, start boiling the pasta. Imagine cooking it for about 1 minute less than the instructed time.
5. Add the firefly squid to the pan, slightly crush them to enhance its flavor, then add 200ml of pasta water to the pan.
6. Turn off the heat when the Pasta . Once the pasta is cooked, drain it, reserving a small amount of the cooking water.
7. Add the drained pasta and Step 2 to the pan. Drizzle with finishing olive oil and adjust the moisture with reserved pasta water if necessary. Thoroughly coat everything.
8. Taste to see if the saltiness from the yuzu hijiki is sufficient. If not, adjust with pasta water or salt. Serve while still hot.

Yuzu hijiki is a versatile ingredient that pairs well with any food. It helps balance the overall flavor by leaving some saltiness! Turnip greens provide a nice bitterness, but you can also use snap peas or broccoli as alternatives. Firefly squid can be substituted with various seafood like shrimp or clams for different variations!