Winter Seaweed Recipes

Cozy Winter Recipes with Seaweed

What's your go-to winter meal at home?

Introducing freshly harvested Young Hijiki combined with yuzu from Kochi Prefecture, perfectly matched with winter ingredients for a delightful culinary experience.

Enjoy the new texture of Hijiki on its own or as a finishing touch to your dishes for a taste of Japanese winter.

Traditional seaweeds like Suji-Aonori and Habanori release their savory aroma when sprinkled over warm dishes, making them a perfect match for winter soups and creamy dishes.

Gather your loved ones around for some heartwarming seaweed recipes this winter!

Young Hijiki Cabbage Salad

Difficulty ☆☆★

A refreshing winter salad using seasonal cabbage and yuzu-infused Young Hijiki. Packed with nutrients, it's simple yet versatile with various dressing options.

Ingredients (2-3 Servings):

• SEA VEGETABLE: Young Hijiki: 10g
• Chinese cabbage: 300g
• Yuzu zest: to taste

How to:

1. Combine the Chinese cabbage, cut into bite-sized pieces, with the Young Hijiki and yuzu zest, and leave for about 15 minutes.
2. Once the Chinese cabbage has softened, it is ready to serve.
   

Habanori White Stew

Difficulty ☆★★

Perfect for chilly evenings! A comforting homemade stew with a twist of Habanori for added flavor. Generous amounts of Habanori make it even more special. SEA VEGETABLE: Suji-Aonori also works well as a topping.

 Ingredients (4 servings):

A

• SEA VEGETABLE: Habanori: to taste 
• Chicken thighs: about 300g
• Potatoes: 3
• Onion: 1
• Carrot: 1
• Broccoli: 1/2 head
  

B

• Vegetable oil (for sautéing): 1 tbsp
• Cake flour: 4 tbsp
• Salt / Pepper: to taste
• Milk: 800-1000ml
• Mirin Seasoning: 1 tbsp

How to:

1. Cut A into bite-sized pieces.
2. Heat vegetable oil of your choice in a frying pan, place chicken thighs skin-side down, and cook over medium heat.
3. Once the chicken is partially cooked, add onions, carrots, and potatoes on top of the chicken, cover, and steam until the chicken skin browns slightly.
4. When the vegetables release moisture, sprinkle cake flour and mix until the flouriness disappears.
5. Add milk and mirin, bring to a boil, then simmer over low-medium heat with the lid on for about 15 minutes. Adjust seasoning with salt and pepper.
   
6. While simmering the stew, cut broccoli into florets and steam or boil them.
   
7. Once the stew is done, mix in the broccoli and top with dried "Habanori" seaweed before serving.

Homemade Aonori Cream Sauce

Difficulty ☆☆★

Got some leftover stew?

Then why not transform it into a delicious Aonori cream sauce!

The steps are easy. Simply mix the left over stew with Suji-Aonori to create a rich and flavorful cream.

Did you know Suji-Aonori has 64 times the iron content of spinach?

It's a great way to boost your iron intake while enjoying delicious meals. Incorporate it into your daily diet for a tasty nutritional boost.

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Let's warm up with these seaweed-infused dishes and enjoy the cozy flavors of winter!