Hijiki and Octopus Marine Salad


Feeling tired of the same old salads? Why not try topping them with the popular "Young Hijiki Series" for a refreshing twist?



  • Young Hijiki (before desalting/reconstituting): 60g / 6g
  • Octopus: 100g
  • Salad greens (baby greens, etc.): as needed
  • Dill: 2 sprigs
  • White miso: 25g
  • Sugar: 10-12g
  • Vinegar: 1 tablespoon
  • Olive oil: 1/2 tablespoon

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. Cut the hijiki into bite-sized pieces if necessary. Wash the salad greens and dill thoroughly, then soak them in cold water for about 5 minutes to crisp them up.
  3. In a large bowl, mix the white miso and sugar. Once the sugar is mixed enough, add the vinegar and mix well (taste and adjust sweetness as desired).
  4. Add the octopus to the mixture and stir. Then, switch to chopsticks and mix in the young hijiki until well combined.
  5. Tear the dill leaves into large pieces and add them to the mixture. Add the specified amount of olive oil and mix lightly.
  6. Refrigerate the mixture to let the flavors meld.
  7. Arrange the salad greens on a plate and spoon the chilled mixture over the top.

Enjoy your salad with the refreshing taste of white miso dressing, perfectly complemented by the octopus and young hijiki!

Here are the items used in the recipe

Dried Young Hijiki Seaweed


Dried Young Hijiki Seaweed