Yuzu Hijiki Omochi


Give a new twist in your ordinary Omochi with a pinch of crunchy Hijiki!



  • Fresh yuzu hijiki seaweed (before desalting/reconstituting): 40g / 4g
  • Mochi: 1 piece
  • Olive oil: 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. Bake the mochi in a preheated oven at 200°C (392°F) for about 12 minutes.
  3. When there are about 8 minutes left for the mochi to finish baking, place the hijiki in the oven for it to dry. 
  4. Once done, remove the yuzu hijiki from the oven, place it in a bowl, and mix with the olive oil.
  5. Coat the baked mochi with the yuzu hijiki mixture. If the mochi is too crispy and the yuzu hijiki doesn't stick well, quickly dip the mochi in hot water.
  6. Serve on a plate. If the hijiki isn't salty enough, sprinkle a bit of salt to taste.

The texture experiment with hijiki turned out great! It became crispy and added a nice touch. If you want to go out of the box of the usual isobe-yaki, give this a try!

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed