Hijiki is a distinctive jet-black sea vegetable that grows on the ocean floor in long thin strands. It is most widely popular as an ingredient in Japanese cuisine. It is naturally rich in flavour with a delicate texture. Its colour contrasts beautifully with other vibrant ingredients and works wonderfully well when combined with grains and other vegetables.
To prepare, first wash then soak in cool water for 30 minutes (note it will triple in size). Drain, rinse, then cook in water for 20 minutes with your choice of seasonings such as soya sauce. Add to stir-fries, soups, salads, tofu and tempeh dishes.
Ingredients:
Dried Hijiki sea vegetable (Hijikia fusiforme)
Nutritional Information
| Typical values (soaked, drained and cooked) | g per 100g |
|---|---|
| Energy kJ: | 59 |
| Energy kCal: | 15 |
| Fat: | 1 |
| of which saturates: | 0.1 |
| Carbohydrate: | 1 |
| of which sugars: | 0.1 |
| Fibre: | 6.3 |
| Protein: | 0.5 |
| Salt: | 0.18 |
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