Yuzu Hijiki with Lotus Root


The crunchy texture of yuzu hijiki pairs perfectly with lotus root. This versatile side dish can be a great combination with hot rice !



  • Waka Hijiki Yuzu (Before salt removal / before water return) 40g / 4g
  • Lotus Root / Renkon (cut into thin slices and expose to water for about 2 minutes) 100g
  • Turnip leaf (small cut) 100g
  • 1 teaspoon of sesame oil
  • Garlic (chopped) 1
  • Mirin seasoning /1/2 tablespoon of soy sauce
  • Salt

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. Heat sesame oil in a frying pan over low heat and sauté the garlic until golden brown. Add the chopped turnip greens and sauté until slightly translucent.

  3. Move the greens to one side of the pan, add the drained lotus root slices, and sauté until they become semi-transparent.

  4. Add mirin and increase the heat to medium to evaporate the alcohol, then pour in soy sauce and mix to coat everything evenly.

  5. Add the yuzu hijiki and mix well, then turn off the heat. Taste and adjust with salt if needed. Serve in a bowl.

Sea Vegetable's "Yuzu Hijiki" is harvested from young hijiki sprouts, known for their crunchy texture. The yuzu aroma adds a refreshing touch to various dishes. The preparation is simple and similar to using salted wakame, making it very convenient!

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed