Just mix! Yuzu Hijiki and Nagayo Umewa


A dish with a beautiful white, green, yellow, and red color. It's refreshing and you can eat it! It is good to sprinkle a little with Shichimi pepper and change the taste



  • Wakabijiki Yuzu(Before salt removal / before water return) 80g / 8g
  • 300g of Nago (a bite -sized bite -sized)
  • Cucumber (sliced) 60g
  • 1 plum 1-2 pieces
  • (Shichimi pepper) If you like

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.

  2. In the case of dried hijiki, return to water for 6 minutes.

  3. Peel the yam, wash it, and put it in a bite -sized bowl with a noodle stick.
  4. Cut the cucumber diagonally of about 2 to 3 mm (can be hit with a noodle stick like a yam) 3.
  5. Put the drained yuzu hijiki and plum dried pulp from the seeds in 3. If there is a pickled ume -dashi soup, it is better to add a little
  6. Mix well so that umeboshi is entangled, sprinkle with Shichimi pepper if you like.

Sea Begitable "Yuzu Hijiki" is a crunchy feeling of harvesting the hijiki of a short -growing young shoot that has never been circulated. The scent of yuzu is also a refreshing accent of various dishes.
The preparation is also very easy with the same image as Shiozura Wakame, so it is easy to use!

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed