Have you heard of Hijiki? Since I have heard of it I just wanna lay my hands on it. Well Hijiki is a dark, brown seaweed which, when dried, turns black. It has a wiry consistency and may be strong tasting. Hijiki is imported from Japan but also grows off the coast of Maine. It is dried and processed, which results into narrow strands. This seaweed is bitter and salty in nature.
If refrigerated, this seaweed can be stored for an indefinite period. While cooking it in dried form, this seaweed is soaked in water for 5 minutes, to remove excess of salt and other particles. This sea vegetable is also available in the pre-cooked form and can be cooked in plain water or in a broth made of water and apple juice. It is traditionally served as a salad or as a side-dish. Cooked hijiki is sauteed with tofu, onions and carrots and seasoned with soy sauce and sesame seeds. There are a lots of Hijiki salads to choose from and hijiki can also be stewed with mushrooms, carrots, beans and tofu, braised and cooked with beef and other strong meats.
Hijiki is the favorite sea vegetable in Japan as it is easy to prepare and contains 15 times more calcium than milk and is rich in proteins and minerals. Now you might have guessed, why I longed for this health food.
Hijiki: Chefs
