Sakura Hijiki Vanilla Ice-cream


[Hijiki x Ice-cream] Enjoy a healthy desert by sprinkling Crispy Hijiki toppings on top of vanilla ice-cream!



  • Young hijiki sakura (before desalting): 60g or dried young hijiki (before soaking): 6g
  • Vanilla ice cream: as desired

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. Line an oven tray with parchment paper and spread the drained hijiki evenly.
  3. Dry the hijiki in the oven for about 13-15 minutes.
  4. Once the hijiki is thoroughly cooled, scoop the vanilla ice cream into bowls and sprinkle the desired amount of crispy young hijiki sakura on top.

Transform the crunchy texture of young hijiki into a crispy topping!

This topping is not only great on vanilla ice cream but also delicious when sprinkled on almond tofu or other desserts.

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed