Haruka -Young Hijiki, turnip, rape blossoms.


In the delicious season of rape blossoms, a plate that feels the joy of spring together with "Wakojiki Sakura".
Seasoning is easy if you use a moderately salt -drained hijiki!



  • Sakura Hijiki Yuzu(Before salt / before water) 50g / 5g
  • Kab (thickness of about 1-2mm) 200g
  • Rape blossoms (about 2cm wide when boiled) 130g
  • Appropriate amount of salt
  • 2 teaspoon sesame oil
  • 1 tablespoon ponzu
  • White sesame preference

How to:

  1. The cherry blossom hijiki is changed twice and rinsed about twice, and after rinsing the salt, soak in water for about 3 minutes and drain. The cherry blossoms are given together and cut them into easy -to -eat lengths. For dried products, return to water for 5 minutes.

  2. Wash the rape blossoms and divide them into thick stems and leaves. Put salt that is not salty even after drinking in boiling water, boil the stem for 40 seconds and the leaves for about 20 seconds.
  3. Drop 3 into ice water, and when it cools, squeeze the water lightly and cut it into about 2cm. Wash the turnip and peel it a little thicker. Slice as thinner as possible.
  4. Mix all ingredients with a bowl or large bowl * Rape blossoms will turn bright green over time, so mix just before eating.


It has a crisp texture and is a young hijiki that can be easily eaten even with a salad.

If you are not good at rape blossoms, broccoli can be used instead. It is recommended to boil it hard.

Instead of normal salt, you can enjoy more spring scent by using the cherry blossom salt that has shifted the scent of cherry blossoms before draining salt.

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed