SEA VEGETABLE: Young Hijiki Seaweed

Name: SEA VEGETABLE: Young Hijiki Seaweed
Brand: SEA VEGETABLE COMPANY
SKU: PDT00364
Price: 810.0 JPY
Availability: InStock
Rating: 4.333333333 (9 reviews)

¥810

Size:

Regular size (30g)
Big package(160g)

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Shelf life: 6 months
Storage method: Store away from direct sunlight, high temperatures and humidity.
*Please consume as soon as possible after opening.

We offer regular size (30g) that is perfect for first-time use as a trial or as a gift in an original design package, and large size (160g) that you can use every day.

Name: Dried Hijiki

Preparation: Soak in plenty of water for 6 minutes. It will expand to about three times its original volume.

Ingredients: Salt (domestic), Hijiki seaweed (domestic)
Net Weight: 30g / 160g
Shelf Life: 6 months
[Nutrition Facts (per 30g bag)]
Calories 25kcal, Protein 4.1g, Fat 0.4g, Carbohydrates 7.7g, Sodium 9.0g
*Estimated values based on sample analysis

[Manufacturer]
SEA VEGETABLE COMPANY
688-9 Ananai Otsu, Aki City, Kochi Prefecture
Post Code: 784-0032

[Processing place]
Social Welfare Corporation Amakusa
Employment Support Center Piiisu
401-5 Saitsu Town, Amakusa City, Kumamoto Prefecture
Post Code: 863-2171

*The color of young hijiki may vary individually, and the actual product may look different from the image shown.

*White crystals (salt) may be mixed in, but you can soak the Hijiki into water and eat it with the salt.

*Occasionally, naturally occurring particles may be present; please remove them before consumption.

*The Young Hijiki seaweed used in this product is cultivated in the areas inhabited by shrimp and crab.

Shipping at room temperature for 900 yen, refrigerated delivery for 1,100yen (tax included)

*All shipping to Hokkaido and Okinawa will cost an additional 200 yen.

When you order with other products requiring refrigerated shipping, we charge its shipping fee.

*For more details about delivery methods, please see Here.

Product Characteristics

What's truly impressive is its satisfying texture. And the fact that simply soaking it in water is all it takes.

Domestic Hijiki seaweed accounts for only about 10% of the market in Japan. We use only the particularly rare young shoots from this limited supply.

Just soak our Hijiki seaweed in plenty of water for 6 minutes. It's delicious to eat as is. You can enjoy it without heating, easily adding it to salads or other dishes as you would eat any vegetable.

A versatile seaweed you can easily use in various dishes

Have you ever experienced a satisfying crunch with hijiki?

Our Hijiki has a meticulously crafted texture that is truly exceptional.
Start simply enjoying it as a salad. It shines as a topping for noodles like udon noodles or soba. Adding our Hijiki to osuimono (clear soups) is also recommended.

Sea Vegetable Young Hijiki requires less boiling time than regular hijiki, allowing you to enjoy its nutrients fully and deliciously.

Furthermore, to let you enjoy Hijiki's inherent flavor, we dry it using a meticulous process, delivering Hijiki with a rich taste and firm texture.

Three Recommended Ways to Enjoy Young Hijiki

1. Add Hijiki into Salads or Side Dishes and eat it As It Is
To enjoy its crisp texture, simply eat its salads or side dishes first.

2. Add Hijiki as a finishing touch to everyday dishes
It shines as a garnish for udon noodles or soba noodles, or as an ingredient in pasta sauce or clear soups.

3. Use generously to savor the texture
When used abundantly in rolls or as dumpling filling, the texture and flavor of Young Hijiki really stand out.

*Soaked “Sea Vegetable: Young Hijiki seaweed” in plenty of water takes for about 6 minutes to rehydrate approximately 2-3 times its original volume.

Recipes

Young Hijiki Salad

A simple recipe - you just toss cabbage, hijiki, and shiso leaves together. It's delicious as is, or you can add a splash of dressing or oil to taste.
Recipe
1. Soak Young Hijiki in water for 6 minutes, drain thoroughly, then cut into 3cm lengths.
2. Julienne the purple cabbage, finely chop the shiso leaves, and mix with the drained hijiki to finish.
3. If more flavor is desired, add your favorite dressing.

SEA VEGETABLE: Young Hijiki Seaweed

Click here for more recipes

Culinary Developer / Chef Shui Ishizaka

Reccomended Recipes

Narrator: Shui Ishizaka |

Originally from Sydney, he won an U30 cooking contest in Australia, and was in charge of food development as sous chef at INUA, which earned two Michelin stars just one year after opening in Tokyo in 2018. After that, he encountered sea vegetables, and while diving into the ocean to research them, he wanted to bring out the appeal of seaweed from an edible perspective, so he joined the team.

To date, he has worked with over 100 types of seaweed in his company's test kitchen, and has been promoting the potential of seaweed as an ingredient, which is unknown even in the culinary industry.

This is truly a sea vegetable.

The first time I ate young, tender hijiki sprouts was when I went diving with the SEA VEGETABLE friends. How to describe it... I thought this texture was something you simply had to experience. It felt like I was eating real hijiki itself.

It had a firm texture like a land leafy vegetable, with a satisfying bite. This, I thought, is truly a sea vegetable.

Unlike Suji-Aonori with the delicate flavor, hijiki didn't seem to have much potential as a seasoning. But its aroma and texture are incredibly strong. Even with robust cooking methods like boiling, those qualities remain intact.

Tasty treat as it is

Among seaweeds, hijiki has a relatively rich flavor. It's like the taste is packed tightly inside the strands.
To preserve its crisp texture as much as possible, it's quickly blanched after harvesting. It's delicious eaten plain, and when you cook with the hijiki, you don't have to stir-fry it with onions first. Just mix it into the dish at the end for great flavor.

Enjoy cooking to savor the texture

This hijiki has such a great texture that it's fun to create dishes where you really enjoy that texture. At a tasting event, we served hijiki combined with wood ear mushrooms in a salad-like dish. Both have that satisfying crunchy texture.

I think it's also delicious to put hijiki in fresh spring rolls. That texture will stand out even more.
Adding it as an accent among softer ingredients is also interesting.

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