Yuzu Hijiki with Thai fish sauce


Elevate your pickles with an ethnic twist! Slice, mix, and enjoy the refreshing crunch of Hijiki seaweed.



  • Yuzu Hijiki (Before salt removal / before rehydration) 80g / 8g
  • Cucumber - 1
  • Daikon radish - about the same amount as cucumber
  • Salt (for pickling vegetables) - to taste
  • Fish sauce - 2 and 1/2 teaspoons
  • Lemon juice - 1 teaspoon

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. Slice the cucumber and daikon radish thinly, then lightly salt and squeeze out excess water. Place in a bowl.
  3. Add all remaining ingredients to the bowl and mix well. Serve on a plate. Let it sit for a while for the flavors to blend.


Cut and mix for an easy, breezy upgrade! Give it a try

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed