Hijiki Citrus Namasu


Add a Citrus Twist with Yuzu Hijiki and Marmalade Jam! Create a nutritious and satisfying salad with fresh vegetables and yuzu citrus 



  • Yuzu Hijiki (before desalting/reconstituting): 40g / 4g
  • Daikon radish: 130g
  • Carrot: 50g
  • Salt (for salting vegetables): a pinch
  • Lemon juice/Vinegar: 1 teaspoon each
  • Marmalade jam (yuzu jam can be substituted): 1 tablespoon

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. Julienne the daikon and carrot. Place them in a bowl, add a pinch of salt, and let it sit for 5 minutes.
  3. Lightly squeeze out the excess water.
  4. Combine the vegetables with the yuzu hijiki and all other ingredients. Mix well and adjust the seasoning to taste. If the sweetness from the marmalade is too strong, add more lemon juice or vinegar.
  5. Before serving, let the flavors meld by leaving the salad in the fridge for a day.

Enhance your salad with a pinch of citrus aroma, marmalade jam and lemon juice! 

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed