Use of this website is subject to mandatory arbitration and other terms and conditions, select this link to read those agreements.

Dried Hijiki

  • This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate I earn from qualifying purchases.

    Dried Hijiki Seaweed

    Hijiki (ひじき) is a type of seaweed growing wild on rocky coastlines around Japan, Korea, and China. It’s actually green to brown in color when fishermen and divers harvest in the wild. It is boiled and then dried which process turns hijiki black. So when you buy dried hijiki, you always need to soak in water before cooking.

    Hijiki can be found at Japanese supermarkets, Asian grocery stores, and natural food stores.

    Note: You might see a Prop 65 warning label on the kombu product. Kombu doesn’t cause cancer specifically; however, seaweeds (kombu, hijiki, etc) grown in Japan are harvested in water that contains higher traces of heavy metals than seaweeds harvested elsewhere in the world. Some health agencies have issued warnings against consuming hijiki specifically, which contains a higher amount of inorganic arsenic than other kombu. But there is no ban anywhere in the world against hijiki or any other kind of seaweed. All kombu contain traces of organic arsenic, but not in quantities that can hurt you. If you don’t consume to eat a large quantity of hijiki every single day, it’s safe to eat. However, companies are required to put a Prop 65 warming label on their products in California.

    Recipes Using Hijiki

    The most common hijiki dish is this Hijiki Salad, which hijiki is cooked with vegetables and other foods in soy sauce and sugar. Hijiki contains dietary fiber and essential minerals like iron, calcium, and magnesium and this traditional food has been a part of a balanced diet in Japan for centuries.

    A ceramic dish containing Hijiki Seaweed Salad.

     

    You Might Also Like...

    posted on:
    Apr 27, 2014
    filed in:
    · Seaweed · ·
    Written By:
  • Just One Cookbook Essential Japanese Recipes

    Love Our Recipes?

    Gyoza served on a plate.
    Just One Cookbook logo
    Just One Cookbook logo

    free email series

    5 Secrets to Japanese Cooking

    Making flavorful Japanese food is

    EASIER than you think.

    You can unsubscribe at any time by clicking the link in the footer of our emails. For information about our privacy practices, please visit our website.