Cherry blossom hijiki Spring -Spring -Large amount of cabbage consumption recipes


Easy series in the range! Enjoy cabbage butter with different cherry blossom scents and crunchy texture of hijiki, with different flavors and lid flavors.



  • Wakojiki cherry blossoms(Before salt / before watering) 60g / 6g
  • Cabbage (tapped to a size that is easy to eat by hand) 300g
  • Unsalted butter 30g


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. Wash the cabbage, then cut it by hand (if there is a core, slice with a kitchen knife) in a heat -resistant bowl or a deep bowl and cut the butter thinly.
  4. Sprinkle softly and heat in a microwave oven [3 minutes in 600W]. It's OK if the texture remains a little.
  5. If it is hard, heat while checking in about 30 seconds. Put 2 hijiki and cabbage in a large bowl and taste
  6. If the salt is not enough, add salt and let the taste blend. If you put it in a bowl softly, the cherry blossom petals are finally decorated up on top!

Sea Begitable "Sakura Hijiki" selects the soft young bud harvested at the time of growing, boiled quickly and adds the scent of cherry blossoms. It has a crunchy feeling and can be easily eaten even with a salad! The pure scent and refreshing taste of cherry blossoms that are filled with "spring" at the moment you put it in your mouth.

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed