Discover the New Crunchy Texture of Young Hijiki Seaweeds

Discover a whole new side of Hijiki with Young Hijiki, featuring a delightfully crisp texture that challenges the usual expectations of this SEA VEGETABLE.

Here are some of our favorite ways to enjoy it.

Keep a bag of Young Hijiki in your pantry and you'll always have a versatile ingredient on hand—perfect for adding to a wide variety of dishes and adapting to whatever you're in the mood for.

- Seaweed Salad with Young Hijiki and Tosakanori

Difficulty☆☆★

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.

Ingredients:

• SEA VEGETABLE: Young Hijiki 
• SEA VEGETABLE: Tosakanori
• Your favorite vegetables
• Thick-cut bread
• Olive oil
• Your favorite dressing

How to:

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.

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- Oyster and Young Hijiki Salad

Difficulty☆☆★

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.

 Ingredients:

• Young Hijiki (before rehydrating): 10g
• Oysters: 8
• Your favorite oil: 140-150g (recipe uses olive oil: rice oil = 2:1)
• Yuzu peel: to taste 
• Red chili pepper: to taste 

How to:

1. Soak Young Hijiki in water for 6 minutes to rehydrate.
2. Place the oysters in a dry frying pan over medium heat and cook until both sides are nicely browned.
3. Tip: Make sure to cook through the center thoroughly.
4. In a clean jar, place Young Hijiki and grilled oysters in layers. 
5. Add red chili pepper if you like a bit of spice.
6. Once everything is in the jar, pour the remaining oil until all ingredients are submerged.
7. Let it cool down before storing in the fridge.

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

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- Hijiki with Marinated Sardines

Difficulty★★★（☆☆★）

Make it from scratch or simply add it to store-bought marinated sardines.

 Ingredients:

• SEA VEGETABLE: Young Hijiki (before rehydrating): 10g
• 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
• Vinegar: 20g

 How to:

1. Soak Young Hijiki in water for 6 minutes to rehydrate.
   
2. Pickle juice: Heating A (except the vinegar) until the alcohol evaporates, then add sugar and dissolve.
3. Add kelp broth, bring to a boil, cool, and then add vinegar.
4. Slice the onion along the grain, julienne the carrot, and mix with the desalted hijiki in the cooled marinade.
5. Coat the sardines in potato starch and deep-fry in 170℃. Drain and immediately immerse in the marinade.
6. Arrange the fish and vegetables on a plate, add the Young Hijiki, and drizzle with extra marinade.

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Let our seaweed expand your culinary horizons and add unique flavors to your daily meals. Discover more Young Hijiki Recipe from here.