Hijiki

What Is Hijiki?

Hijiki (Sargassum fusiforme) is a seaweed that grows along the coasts of Japan and East Asia, traditionally harvested and dried. Its dried form is black, thin and shaped like short strands-sticks; it swells and softens when soaked in water.

In Japanese cuisine it's mostly used as a side dish-garnish, cooked with soy sauce, dashi and vegetables (carrot, soybeans, tofu). It has a sea-scented, mildly salty-umami taste.

Nutritional Values of Hijiki

Hijiki, as a dried seaweed, contains fiber and various minerals; since it's used in very small amounts, soaked and cooked, its calorie contribution to a meal is low. For this reason a detailed nutrition table isn't given here.

How Can Hijiki Be Consumed Safely?

There's an important difference between hijiki and many other seaweeds: some food safety authorities recommend not consuming hijiki often or in large amounts due to the inorganic arsenic it can naturally contain, and some even advise avoiding it. Therefore hijiki should be prepared by soaking it well and changing the water, and consumed in moderation; sensitive groups (such as children and pregnant women) should be even more careful.

This information is general; hijiki is a food, not a substitute for medical treatment. The safety recommendations above should be considered when consuming it.

How to Choose Hijiki?

Good hijiki is dry, glossy-black, clean and smells of the sea. Moistened, moldy or products of unclear origin are not preferred; buying from a reliable producer is important.

• Should be dry, glossy-black and clean
• Should smell of the sea, not moldy
• Should be bought from a reliable producer

How to Store Hijiki?

Dry hijiki is stored for a long time in a sealed container, in a cool and dry place; the jar should be kept dry, since moisture causes mold. Soaked and cooked hijiki keeps for a few days in the refrigerator.

Using Hijiki in the Kitchen

Hijiki is prepared by soaking it in warm water for 15–30 minutes and draining it (the soaking water is discarded); it's then cooked with soy sauce, vegetables and tofu. It's used in small amounts in salads, rice dishes and garnishes; it's always soaked and cooked first.

Why Is Hijiki Soaked and the Water Discarded?

Soaking both softens the seaweed and helps remove some water-soluble substances (including arsenic); that's why the soaking water isn't used and is discarded, then it's cooked with fresh water.

Frequently Asked Questions

Is hijiki safe?

Since it can contain inorganic arsenic, some authorities don't recommend frequent-large consumption; when soaked well and eaten in moderation it can be consumed as a garnish, but sensitive groups should be careful.

Is hijiki the same as other seaweeds?

It's different; each seaweed has its own composition. Since hijiki stands out particularly for inorganic arsenic, it's recommended to consume it more cautiously than other seaweeds.

What does hijiki taste like?

It has a sea-scented, mildly salty and umami-like taste; cooked with soy sauce and vegetables it becomes a balanced garnish.