HIJIKI - traditional Japanese seaweed


HIJIKI is a brown sea vegetable – very popular in Japan. It is known to contain bone-building calcium than any other seaweed available. It also has full of fiber, vitamin, iron, and minerals.  So it is great for your health, hair, and nail!

I often cook traditional and staple Japanese dish using Hijiki.  It is a great idea to cook extra and save them in refrigerator – you can add this to salad, rice dish, or use it as garnish for your mail dish!


You can get this Hijiki package from a Japanese grocery, and start cooking easily.

Here is one recipe that you can try!

Hijiki Seaweed with Carrots and Edamame


About ¾ cup of dried Hijiki
1 carrot
½ cup of edamame (defrozen)
1 tbs sesame oil
small dry fish (optional)




2 cup dashi stock
3 tsp soy sauce
2 tbs mirin
1 tbs sugar
1 tbs sake

1)   Soak the Hijiki in water for about 30 minutes. It is swelled to about 5 times its original. Drain well and rinse.

2)   Slice carrot and refrozen edamame.

3)   Sauté (1) and (2) with sesame oil in a pan.

4)   Add (A) and let it simmer for about 20 minutes.

5)   Sprinkle small fish and done! (you can put anything, such as fried tofu, corn, etc.)