photo from algaebase.org
Hijiki, (he-JEE-key) is a porous brown sea vegetable that is not commonly seen on the menus of Japanese restaurants since it's used mostly for homely home cooking. It comes in dried form and when reconstituted swells to about 5 times its original weight. Hiziki takes years to mature.
Aliases: hiziki, Hizikia fusiforme, chin tsai, nongmichae, pig's foot vegetable
Growing habitat: Hiziki grows wild in shallow waters on the rocky coastlines of Japan, Korea, and China.
Nutrition: Hjiki has more calcium than other dried food source as well as having a high protein count. It is also high in fiber, calcium, potassium, vitamin B2 (riboflavin), and magnesium
History: Hiziki has been a traditional part of the Japanese diet for centuries. It is believed to enhance hair quality, strengthening it, and adding luster. Many Japanese credit eating of hiziki for their lustrous black hair and Japanese girls were told to consume bowlfuls of it.
Uses: Best eaten with other SVs,
Preparation: Dont' start with too much since it will quadruple in size! Wash under cold water and soak for an hour, rinse well (make sure to get rid of any sand) and discard soaking water. Be careful to press out any excess water. To use in grain dishes, stuffing, salads, burgers, or croquettes, boil the hiziki for 15 to 20 minutes prior to combining with the other ingredients. For hiziki and vegetable side dishes, cook the hiziki for 25 to 35 minutes with vegetables and season with Shoyu Soy Sauce near the end of cooking.
Additional Notes: see post about arsenic & hijiki. Four countries have issued warnings about hijiki, but none have banned it.
Recipes:
Simmered Hijiki Recipe
Chang Chang Hijiki Salad
Hiziki Sauté
Braised Hiziki with Sweet Potatoes & Black Soybeans
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