Dried Young Hijiki Seaweed

¥700
Size:

Premium Salad Series】Dried Young Hijiki

Shelf Life:15 months

Storage method: Please store away from direct sunlight and high temperatures and humidity. 

*After opening, please consume promptly.

Please read the Shipping Policy for more detailed information about international delivery.

Name: Dried Hijiki
How to Eat: Please soak in water for 6 minutes. It will expand to about five times its original size.

Ingredients: Salt (domestic production), Hijiki (domestic)
Net Weight: 27g
Expiration Date: 6 months
Storage method: Please store away from direct sunlight and high temperatures and humidity.
*After opening, please consume promptly.

[Nutrition Facts (per 100g)]
Energy: 68kcal
Protein: 10.9g
Fat: 1.3g
Carbohydrates: 20.4g
Salt: 42.67g

*Estimated values based on sample product analysis

[Manufacturer]
Cooperative Corporation SeaVegetable
688-9 Ananai-Otsu, Aki-shi, Kochi 784-0032, Japan

[Processing Facility]
Social Welfare Corporation Amakusa Welfare Association Employment Support Center Piece
401-5 Saitocho, Amakusa-shi, Kumamoto 863-2171, Japan

・※Please consume as soon as possible after opening the package

・In rare cases, white powder may appear on the product. This derives from the natural ingredients and does not affect the quality of the product. Please carefully wash out to remove the adhesive substances before eating.

・This product is produced in the habitat of shrimps and crabs.

Normal Delivery in Japan:¥900 (We charge an extra +¥200 for deliveries to Hokkaido and Okinawa Prefecture)

*Please read the Shipping Policy for More details

Product Characteristics

"A versatile seaweed with a crispy fresh texture"

As domestic hijiki only accounts for about 10% of the market, the Hijiki used in this product carefully selects those possessing the rarest and the youngest sprouts.

Soak the Hijiki in a bowl full of water for about 6 minutes. You can either eat it as it is or sprinkle it on top of salads and other dishes.

A Versatile Seaweed Perfect for Casual Use in Various Dishes

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

Sea Vegetable's hijiki is boiled for a shorter time than ordinary hijiki, allowing for a delicious taste without losing any of the nutrients it contains.

Top 3 Ways for Easting Hijiki

Here are some of our best recommendations for eating Hijiki. We hope you find your favorite recipe for enjoying this interesting hijiki seaweed. (*You can eat it by rehydrating it in plenty of water for 6 minutes. It will expand about 5 times more than its original size.)

1.For salads and side dishes: Start off with a simple salad to enjoy the crunchy texture!
2.As a garnish for your everyday dish: A perfect condiment for udon or soba noodles, or even as a garnish for pasta or soup.
3. Eat a handful of it: A handful of Hijiki rolled inside Maki-sushi or wrapped in Gyoza creates a unique texture and flavour.

Recipes

Hijiki Salad

A quick and easy dish with just mixing cabbage, hijiki, and perilla leaves. You can enjoy it as it is, or add your favorite dressing or oil for extra flavor.

<Instructions>
1.Soak the hijiki in water for 6 minutes, then drain well and cut into pieces about 3cm long.

2.Shred the purple cabbage, finely chop the perilla leaves, and mix them with the hijiki.

3.If you feel the need, add your preferred dressing over the salad to enhance the flavor.

Dried Young Hijiki Seaweed

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Culinary Developer / Chef Shui Ishizaka

Reccomended Recipes

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.

A true vegetable of the sea

Hijiki's structure, featuring a main stem with ‘branches’ and ‘leaves’, undergoes a transformation from its wild form to the culinary form found commonly. Traditionally, it's the leaves that are harvested and boiled for hours which make them fall from their stems and branches giving them the known generic soft texture. However, we at Sea Vegetable take a novel approach by utilizing the young sprouts of Hijiki, which includes the stems, branches, and leaves, harvested at a tender stage. Right after harvesting, we blanch it for a few seconds and then proceed to salting. This method ensures that Hijiki retains its natural texture and mild flavor, making it not just an ingredient but a sea vegetable in the truest sense.

A no-fuss seaweed that can be flavored as you like it

The culinary applications of Hijiki are endless due to its ability to take on a range of flavors. After a brief rehydration and desalination, Hijiki can transform into anything from a simple snack which can be enjoyed just the way it is to it being part of an antipasto platter alongside cured meats, cheese, olive and dried fruits and nuts. I personally like to marinate it in leftover olive brine. Hijiki can pair equally well with Chinese and French cuisine. You can also marinate it in garlic oil and serve as a side dish with curry. Adding some chopped citrus peel and herbs can make it an excellent partner with fish or chicken as main course. Hijiki's versatility makes it a valuable addition to any chef’s repertoire.

“Eating a whole Hijiki truly opened my eyes”

I have eaten Hijiki while growing up in a Japanese household even before I could pronounce it. Yet, I had no idea that one can compare Hijiki to an actual plant and depending on how and when it is harvested, it can actually be eaten as a whole. This revelation not only expanded the culinary uses of Hijiki for me but also underscored the importance of understanding and respecting the entirety of ingredients.

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