It's easy! Yuzu Kaoru Hijiki Natto Tea pickles


Because it is a Shiozura hijiki, it is a ochazuke that makes use of its saltiness.

Yuzu and natto go well. You can eat any number of bowls. Perfect for 〆 after drinking!



  •  Wakagi (before salt removal / before watering) 30g / 3g
  • Natto1P/C
  • White riceOne cup of bowl
  • Green tea (put in thin)Appropriate amount
  • A (wasabi, green onion, soy sauce)Favorite amount


How to:

  1. The seaweed is washed away in water after rinning the surrounding salt with water for about 3 to 5 minutes to adjust it to your favorite salty taste.
  2. For dried products, return to water for 6 minutes.
  3. Put the ingredients A as you like in the natto and mix well
  4. If you put it in the order of natto and hijiki in the order, pour green tea from above and enjoy it.

The texture of Wakojiki is perfect for Ochazuke accents!
The fragrance of yuzu is added and a more delicious addictive recipe.
Even if you put gochujang or kimchi and use it as a spicy soup, ◎

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed