Waka Hijiki Sakura (Domestic Shipping Only)

Freshly harvested -- The crunchy Young HIjiki with Sakura flavor

Hijiki has a very rich and mellow flavor like Wakame seaweed and Kombu (kelp).

Typical black hijiki is boiled for a long time after harvesting and dried. However, this young 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.

It can serve as both the star and a supporting role on a plate with its strong presence.

“Sakura Hijiki" combines such hijiki with the flavor of Sakura (cherry blossoms). The pure aroma and fresh taste of sakura will fill your mouth with "spring" the moment you put it in your mouth.

After removing the salt, we recommend you to eat it as it is, just like a salad. The best way to use it in cooking is to remove the salt a little bit and use them while they still have a salty taste.

If you want to combine it with other ingredients, sakura goes well with the aroma of ume (Japanese apricot). It can be made into sushi rolls or dressed with cucumbers. If the surrounding salt is kept before removing, it can be used as a cooking salt with sakura flavor.

It is also interesting to combine hijiki with ingredients with similar textures, such as lotus root and kikurage mushrooms. Conversely, it makes a good accent when added to soft ingredients.

Contents: 150g
Shelf life: 3 months

[Important: Remove the salt first before eating.]
After rinsing off the surrounding salt, soak the 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 sakura to the hijiki. You will enjoy the aroma of sakura even more. The sakura petal 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.

*In rare cases, natural deposits 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 recommend you cut the Hijiki if it's too long to consume.

*The size of the Sakura petal will depend on the product.

*The Hijiki used in this product is obtained from a habitat shared by shrimp and crabs.

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.




















Here are some simple recipes that can be made at home

Check our Cook Pad

Sushi chef Daisuke Okada's blog introducing "Sakura Hijiki"

Here are some recommendations on how to eat and use Sakura Hijiki by our partner chef, Daisuke Okada

Click here for the blog