Yuzu Hijiki (Domestic Shipping Only)


"A crispy fresh Hijiki blend with Sweet Yuzu citrus"

Hijiki has a very rich and mellow flavor like wakame seaweed and kelp.

Typical black hijiki is boiled for a long time immediately after harvesting and dried. However, this hijiki is boiled quickly, making it close to its raw state. In addition, we limit the Hijiki sprouts only to those fresh and young, rather than those which have grown large, making the texture crispy and crunchy.

Because it is so satisfying and has a strong presence, it can serve as both the star and a supporting role on a plate.

“Yuzu Hijiki" combines such hijiki with the flavor of Yuzu (citron). Its best feature is that it is still delicious and easy to eat as it is. You can eat it as if you are eating a freshly made salad.

It can be used as a condiment for udon or soba noodles, as an ingredient for pasta, or as a garnish for soup.

Yuzu hijiki is also delicious with spicy food, just like yuzu kosho. It can be used as a dressing with raayu (Chinese red chili oil) or added to hot bean curd.

It is also interesting to combine it with ingredients with similar textures, such as lotus root or kikurage mushrooms, for a more satisfying eating experience. Conversely, it has a good accent when added to soft ingredients.

Contents: 150g
Expiration date: 3 months

[Important: Remove the salt first before eating.]
After rinsing off the surrounding salt, soak the yuzu hijiki in water for 3-7 minutes to remove the salt.

When you finish removing the salt from the water, gently rub the hijiki for a minute as if you are transferring the aroma of the yuzu to the hijiki. You will enjoy the aroma of yuzu even more. The yuzu peel can also be used for cooking.

<Eating Guidlines based on Soaking time >

3 to 4 minutes: For dishes where you want to use the salty taste, or when you want to eat it as it is
5 minutes: For a slightly salty taste.
6 to 7 minutes: For when you want to completely remove the salty taste.

This product cannot be shipped internationally. Signup for our newsletter on upcoming projects.

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

Shui Ishizaka, born in Melbourne, raised in Sydney. Winner of the Australian U30 culinary competition "Appetite For Excellence Young Chef of the Year," he took charge of culinary development as sous chef at Tokyo’s INUA restaurant, a two-Michelin-star winner in 2018.

Experimenting in Sea Vegetable’s test kitchen, he has uncovered the previously unknown taste profiles of more than 100 varieties of seaweed.He has also been participating in menu development for this spring’s "Noma Kyoto" pop-up.




















Introducing simple recipes that can be made at home

Check our Cook Pad

Daisuke Okada's blog introducing "Yuzu Hijiki"

Here are some recommendations for eating and using Yuzu Hijiki by our partner chef, Daisuke Okada

Click here for the blog