Discover the New Crunchy Texture of Young Hijiki Seaweeds!


Discover the delightful crunch of Young Hijiki with SEA VEGETABLE's popular series, curated using a special salting method by the SEA VEGETABLE Test Kitchen. This season, we introduce a new addition: "Young Hijiki Green Chili" featuring traditional green chili pepper "Tora no O" from Owase City, Mie Prefecture!

In this post, we’ll show you delicious ways to enjoy young hijiki. For a refreshing citrus aroma, try "Young Hijiki Yuzu". If you want to add a spicy kick, "Young Hijiki Green Chili" is your go-to. Keep these versatile seaweeds in your fridge and enhance your favorite dishes with these Hijiki series!


Seaweed Salad with Young Hijiki and Tosakanori


Wakagi and Tosakanori seaweed salad

Elevate your usual salad with the crunchy texture of young hijiki, just like a vegetable from the sea. The subtle spice from the Tora no O vinegar make this a sophisticated, adult-friendly salad.

  • SEA VEGETABLE "Young Hijiki Green Chili"
  • SEA VEGETABLE "Salted Tosakanori"
  • Your favorite vegetables
  • Thick-cut bread
  • Olive oil
  • Your favorite dressing
  1. Desalt the seaweed by rinsing and soaking in water for 3-5 minutes.
  2. Drain well, chop the Tora no O pepper, and mix with the hijiki. Add Tora no O vinegar to taste.
  3. Cut the bread into bite-sized pieces and toast with olive oil until crispy. (Store-bought croutons work too).
  4. Mix the desalted seaweed with your vegetables, add the toasted bread, and top with extra Tora no O vinegar or dressing if needed.


-Oil-Pickled Young Hijiki and Grilled Oysters


Pickled by oil of Wakabijiki and grilled oysters

Prepare this simple yet elegant dish with just two ingredients and your favorite oil. The smoky flavor of grilled oysters combined with the refreshing citrus scent of yuzu is perfect for party dishes.



  • SEA VEGETABLE "Young Hijiki Yuzu" (before desalting): 50g
  • Oysters: 8
  • Your favorite oil: 140-150g (recipe uses olive oil: rice oil = 2:1)
  • Red chili pepper (optional)



    1. Desalt the hijiki by rinsing and soaking in water for 2 minutes. Drain and chop if necessary.

    2. Thoroughly pat dry the desalted hijiki.

    3.Grill the oysters in a pan without oil until nicely browned on both sides.

    4.Layer the hijiki and grilled oysters in a jar, adding red chili if desired, and fill with oil. Store in the fridge once cooled.


    Enjoy as a topping on bread, mixed into pasta, or added to stir-fried vegetables.

    Open sandwiched sandy of Wakabijiki and grilled oysters


    -Hijiki with Marinated Sardines


    Nanban pickles made by seaweed shops

    Try this traditional dish featuring Tora no O chili pepper, known for pairing perfectly with fish. Make it from scratch or simply add it to store-bought marinated sardines.



  • SEA VEGETABLE "Young Hijiki Aotou" (before desalting): 50g
  • Dried sardines: 1 pack (8 pieces)
  • Potato starch (for coating): as needed
  • Onion: 30g (1/4 piece)
  • Carrot: 30g (1/4 piece)

  • A) Pickled juice



  • Sake: 40g
  • Mirin: 20g
  • Light soy sauce: 40g
  • Sugar: 5g
  • Kelp broth: 100g
  • Tora no O vinegar (included with "Young Hijiki Aotou"): 20g


    1.Desalt the hijiki by rinsing and soaking in water for 3-5 minutes.

    2. Drain well and mix with chopped Tora no O pepper. Add Tora no O vinegar to taste.

    3. Prepare the marinade by heating the ingredients (except the vinegar) until the alcohol evaporates, then add sugar and dissolve.

    4. Add kelp broth, bring to a boil, cool, and then add Tora no O vinegar.

    5. Slice the onion along the grain, julienne the carrot, and mix with the desalted hijiki in the cooled marinade.

    6.Coat the sardines in potato starch and deep-fry at 170℃. Drain and immediately immerse in the marinade.

    7. Arrange the fish and vegetables on a plate, add the hijiki, and drizzle with extra marinade.



    These recipes can be enjoyed with either "Young Hijiki Yuzu" or "Young Hijiki Aotou". Let our seaweed expand your culinary horizons and add unique flavors to your daily meals!