Crispy accent! Yuzu Hijiki Mochi


Easy without hassle. If you get tired of your usual rice cake, try it. This is a new arrangement of mochi!



  • Wakabijiki Yuzu(Before salt removal / before water return) 40g / 4g
  • 1 piece of mochi
  • 1 teaspoon of olive oil

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. Bake the mochi for about 12 minutes in an oven that warms it to 200 degrees
  4. When the baking time of the mochi is about 8 minutes remaining, put Yuzu and Hijiki in the oven and dry the rice cake and dry the yuzu hijiki.
  5. When the baking time is over, remove the yuzu hijiki in a bowl and mix olive oil.
  6. Put 5 Yuzu Hijiki in the burnt rice cake. (If the mochi is crispy and it is difficult for Yuzu Hijiki to get involved, let the mochi go through the hot water)
  7. Serve on a plate and sprinkle with salt if you don't have enough salt.

Maybe the texture of Hijiki can be more interesting. If you try to put it in the oven together in the trial, it will be a good feeling and it will be a crispy!
If you get tired of the classic Isobe ware, please.

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed