Preparing Hijiki Seaweed

Hijiki seaweed

Do you know how many kinds of seaweed there are? You probably know  “Nori” (seaweed sheets, use for maki-sushi) it is a famous one now.

“Hijiki” is another seaweed, and there are two different types. One is the main part of the plant, “Naga-hijiki” which is longer and thicker, and is a part of the stalk. The other one is called “Me-hijiki”, and is the sprout part of the plant. It is much shorter and thinner. Normally they are both sold dry.

I prefer “Me-hijiki”, because of the texture and appearance. “Naga-hijiki” needs to be cooked for slightly longer.

“Hijiki” is high in iron and fiber, and low in calories.