Hijiki Green Chili (Domestic Shipping Only)

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The Hijiki used in this product is obtained from a habitat shared by shrimp and crabs.
・In rare cases, a white powder may appear on the product. This derives from the natural ingredients and does not affect the quality.
・The arsenic contained in this product is below the standard value, and the Food Safety Commission has clearly stated that the current intake of arsenic from food is not considered to be problematic.
・The size of the Hijiki depends on the harvest season. We reccomend you to cut the Hijiki if its too long to consume.
・The size of the green chili will depend per product.

Domestic Shipping Only
This product will be delivered by cool flight for refrigeration.

・ Cool flight: 1,100 yen
* Delivering to Hokkaido or Okinawa will charge +200 yen for each delivery.
* For detailed delivery methods Click Here

The Hidden Charm of Waka Hijiki

"This is exactly what I call the SEA VEGETABLE"

Navigator: Shui Ishizaka

Shui Ishizaka

Born and raised in Australia, Shui Ishizaka is our culinary virtuoso whose innovative approach to seaweed transforms the ocean's produce into gastronomic masterpieces. His journey to and at Sea Vegetable passes through some of the culinary world’s prestigious kitchens including Tokyo's two-Michelin-starred restaurant INUA and three-Michelin-starred noma’s popup restaurant in Kyoto.

Ishizaka’s philosophy revolves around the narrative of each dish, where the 'why' becomes as important as the 'what'. His work embodies a deep respect for the ingredients’ origins, pairing the known with the unknown. He is a chef who not only envisions a seat for seaweed at the global dining table but also crafts each dish as an invitation to explore, taste, and appreciate the unseen wonders of our oceans.

The first time I ate a small hijiki of young buds was when I dive into the sea with everyone at the seaweed. Somehow, I thought this texture was "to eat". I felt like I was eating the hijiki itself.

It has a solid texture like a land vegetable and has a crunch. This is exactly the sea vegetables.

Unlike the delicate scent of Sujia Onori, Hijiki did not see the potential as a seasoning. But the scent and texture are very strong. Even a strong cooking method, such as boiling or cooking, remains firmly.

I think Hijiki has a stronger taste among seaweed. If you compare it, the taste is packed in the pipe. It is difficult to add other flavors there, so boil the raw hijiki once.

If the boiling time is long, the crunchy texture will be gone, so boil it quickly to remove the taste of the hijiki. Then, in the process of condensing the taste with salt and salted processing, add other flavors in the gaps born.

Then, various flavored hijiki can be made.

I like spicy things. The pungency does not fit in Gomi, but if there is a six -season, I think it will definitely have a pungency. The seasoning of the dishes has a pungency, and some people love sweets, while others love spicy foods.

However, there is no spicy seaweed, so this time, I made it with the tail of the green pepper tiger on the hijiki that can be seasoned. If you have a natural and spicy bellet, imagine the taste that it would be like this.

This hijiki has a raw texture and taste, so if you use the raw tiger tail with the hijiki, the spiciness and fragrance of the tiger tail will be transferred to the hijiki through salt and it will be very delicious.

The tiger tail is not just a spicy pepper, but personally I really like it. Until now, I used Habanero to add spicy elements to cooking. Habanero has the most taste of the pepper that is easy to get and has a unique sweetness.

 On the other hand, many green peppers have a light taste and spicy. However, only the tiger tail is spicy and there is a vegetable like sweet peppers. I thought that the tiger tail would be better than Habanero to take advantage of the taste of Hijiki, a sea vegetable.

This time, the "Tiger Tail Vinegar", which combines vinegar and tiger tail, is also attached to the product. The salt -brewed hijiki and the tiger tail are delicious even if you eat them as they are, but if you enjoy the spicy hijiki more, it will be more delicious if there is a sour element.

You can eat the tiger tail vinegar directly on the salt -drained hijiki, or you can put it together on the whole dish with hijiki.

If only the tiger tail vinegar is left, I think it's pretty good at hand because it can be used for cooking alone. It is very delicious if you mix it with chilled Chinese sauce. If you divide it with vinegar or lemon juice and then combine it with olive oil, it will be a delicious salad dressing.

There will be a dish that combines sourness and pungency around the world. If you want to match this hijiki, it's a good idea to think about such a dish.

For example, Sevice, a South American dish. Cut white fish and scallops small, cut crisp paprika and peppers, and also add hijiki to determine the sourness and pungency with the tiger tail vinegar.

And Chinese food is sour hot water. In many cases, it is a dish that uses black vinegar, but you can arrange it, use a tiger tail vinegar, and finally add the hijiki as a topping. I think it's delicious because it becomes a chewy ingredient instead of jellyfish.

Also, a Thai food rarap guy. It's like a minced chicken salad, and I think this will definitely fit. You can easily enjoy it at home just by adding to take -out and delivered dishes.

If you use it at home, you can add it to pasta instead of tabasco, or use it for vinegar.

Everyone will have a favorite pain in myself, so I want you to chop the tiger tail and add the tiger tail vinegar and enjoy the spiciness and enjoy it. I think people who like spicy things will surely be addictive.

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