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 3 minutes (note it will triple in size). Drain, rinse, then cook in water for 2 minutes with your choice of seasonings such as soya sauce. Add to stir-fries, soups, salads, tofu and tempeh dishes.
