Waka Hijiki Green Chili (Domestic Shipping Only)


Freshy harvested -- The crunchy Young HIjiki with spicy green chili.

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.

The young hijiki has a wonderful vegetal crunch that has been preserved in a mixture of salt and green chili.

You can enjoy it simply by removing the salt (or better yet, reserving it for another use) and eaten as is. It can also be included in a myriad of dishes like salads that benefit from an additional texture with a spicy taste of green chili!

"Toranoo," a traditional green chili pepper, grown only in the Mukai area of Owase City, Mie Prefecture,  is used to truly enhance the pungent taste.

Pouring the “Toranoo vinegar” over the unsalted hijiki adds a layer of unique acidity and spiciness, making it a must for those who love spicy food. It also goes well with ethnic cuisines such as Thai and Mexican food.

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. The green chili 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 to eat as is.
5 minutes: For a slightly salty taste
6 to 7 minutes: When you want to remove the saltiness

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.





















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