Citrus scent ~ Refreshing hijiki


Mamored jam plus the citrus feeling of Wakojiki Yuzu.
It is compatible with crunchy texture and is a nutritious dish.



  • Wakabijiki Yuzu(Before salt removal / before water return) 40g / 4g
  • Radish 130g
  • Ginseng 50g
  • Salt (for salt fir) one snack
  • Lemon juice/grain vinegar 1 teaspoon
  • Mama Rade Jam (Yuzu Jam is also possible) 1 tablespoon

How to:

  1. The yuzu hijiki is changed twice, rinsing, rinsing, and soaked in salt for about 3 minutes and drains salt. Yuzu is also given together and cut into an easy -to -eat length. For dried products, return to water for 5 minutes.

  2. Put shredded radish and carrots in a bowl, add salt and leave for about 5 minutes, and lightly squeeze the water that came out.
  3. Put all the ingredients in 2 and mix them firmly. If only the salt of hijiki is not enough, add salt to adjust the taste.
  4. Photo If it gets too sweet with the sweetness of the mamerade, add lemon juice or vinegar. It is recommended to eat after one day because the taste is familiar.


A dish that adds mamerade jam and lemon juice to the scent of yuzu to add more citrus scent.

Ideal for small hospitality recipes.

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed