Glossary - Ingredients

Hijiki Seaweed

Seaweed rich in calcium & other nutrients

What is hijiki seaweed?

Hijiki seaweed (ひじき in Japanese) is a variety of seaweed similar to wakame, and is often cooked with soybeans and "aburaage" (thin deep-fried tofu). Frequently sold in stores in its dried form, it must be rehydrated and then cooked before eating. This seaweed is often used in salads or mixed with rice before steaming. The small, soft buds are called "mehijiki", and the long, chewy stems are called "nagahijiki".

Nutrition facts

Hijiki seaweed contains potassium, calcium, and magnesium. Potassium helps balance the sodium in the body and prevents blood pressure from rising. Calcium and magnesium are beneficial for bone health. Hijiki also contains beta-carotene, which keeps the skin and mucous membranes healthy.
Hijiki is also rich in the mineral iodine, which keeps the thyroid gland functioning normally and promotes basal metabolism. However, excessive intake can lead to a decrease in thyroid function, so it is best to be cautious of the amount you consume.
Cooking hijiki seaweed with oil increases the absorption rate of beta-carotene. In addition, when eating it with soybeans or soy products, the protein in soybeans helps absorb the minerals that are contained in the seaweed.

Storage to prevent food loss

Dried hijiki can be stored at room temperature and low humidity in an airtight container or bag to preserve flavor.

Trivia

Hijiki contains water-soluble arsenic. By soaking hijiki in water, discarding the water, bringing it to a boil, discarding the water again and rinsing with water before cooking, you can remove approximately 90% of this element.