Yuzu Hijiki's Shallow Nampler


It's very easy just to cut and mix! The usual pickles are a bit ethnic.

The refreshing yuzu scent and the crunchy texture of hijiki ◎



  • Wakabijiki Yuzu(Before salt removal / before water return) 80g / 8g
  • One cucumber
  • About the same as a radish cucumber
  • Salt (vegetable salt fir part)
  • 2 teaspoon and 1/2 teaspoon
  • Lemon juice 1 teaspoon

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. Cut the cucumbers and radish, lightly lightly salt, and then squeeze the water and put them in a bowl after 5 minutes.
  4. Put all the remaining ingredients in a bowl and mix quickly on the plate * If you leave it overnight, the taste will blend in the whole.


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