Hijiki (Fusiforme)

It is a perennial sea vegetable that lives 7-8 years. The length is about 1 meter long. 80-90% of the commercialized hijiki is cultivated in calm, foreign seas; hijiki becomes mostly slim, tall, and limited in nutrition. MUSO's hijiki, on the other hand, grows off the clean and rough seacoast of Ise-shima making it thicker and higher in nutrition. MUSO's hijiki is gathered from the end of March to the beginning of May when the flavor is at its peak. Our unique, original processing is used to produce Naga Hijiki, which is made from stems, and Me-Hijiki, which is made from leaves. It contains 14 times more calcium than milk; it helps produce strong bones and moderate stress. The balance of calcium and magnesium is an ideal ratio of 2:1; therefore, calcium is absorbed effectively. It also contains 15 times more iron than spinach; it helps prevent anemia, palpitation, dizziness, and more.

Among all the sea vegetables, hijiki and arame are the most congenial to oil. When sauteing hijiki, the glutinous substance is derived and dissolved in oil. Therefore, the original flavor of hijiki is kept. When using oil, slightly heat it in pan before adding hijiki. The important thing is not to soak hijiki in water for too long. It is best to wash hijiki with clean water quickly and soak it in a minimum amount of water. The soaked water becomes blackish in color, which is because hijiki's nutrients, flavor, and aroma are dissolved. Do not soak hijiki until the water loses the black color. The soaking water can be used for steamed vegetables. Hijiki can be enjoyed in steamed dishes, soups, salads, etc.

Harvested Hijiki

 

See Our Hijiki Recipe

Hijiki salad with ume Hijiki and roasted soy bean rice potato salad
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