Dried Hijiki Seaweed (Sargassum fusiforme) - Nutrient Dense Pacific Algae
- Spring Tide, Steamed, Rinsed
- Both (Naga Hijiki/stem & Me Hijiki/leaf) are used to offer a nice contrasting taste.
- 50 Grams (Dry)
Hijiki contains dietary fiber and minerals such as iron, calcium, and magnesium (Dietary fiber is good for the intestine and iron helps to prevent anemia). Sargassum fusiforme extract is commonly used as a starter or appetizer in Korean and Japanese cuisines. Dried Hijiki can also be used as an ingredient in salad, soup, and vegetarian dishes.
A method developed in the midland of Japan, Mie Prefecture. Most hijiki produced in Japan is made with this method.
During spring tide, the hijiki is hand-harvested with the sickle.
Hijiki is then sun-dried at the site. At this state, hijiki is still brown to dark green in color and has an astringent taste.
Dried hijiki is taken to the processing site to reconstitute and cleanse any dirt and excess salt.
Hijiki is steamed for a couple of hours. By steaming, bitterness inside hijiki is washed off.
Once steamed hijiki is dry, it's complete.
Dried Hijiki Seaweed is distinguished by its characteristic, somewhat strong flavor, which is delicious when you have become accustomed to it. It is usually cooked separately and is eaten as an accompaniment, although it is also mixed with other vegetables.
Scientific name: Sargassum fusiforme
Higher classification: Sargassum