Glossary - Ingredients

Okahijiki / Saltwort

A long, slender vegetable that is rich in nutrients and has a crunchy texture

What is okahijiki?

Okahijiki / saltwort (おかひじき in Japanese) is a vegetable characterized by its long, slender leaves. It can be somewhat hard, so it is generally boiled briefly before eating. It is typically eaten in ohitashi（a dish in which vegetables are steeped in dashi) or aemono dishes (chopped fish, shell-fish, and vegetables in various dressings) that make use of okahijiki’s crunchy texture. The vegetable also goes well with mayonnaise. Okahijiki can be used in a variety of dishes, such as salads, vinegared dishes, tempura, miso soup, and soups.

Nutrition facts

Okahijiki is rich in dietary fiber, potassium, calcium, iron, beta-carotene, vitamin C, and folic acid. It is called "seaweed of the land" as it contains nutrients similar to seaweed. It helps improve immunity, maintain healthy bones and teeth, prevent anemia, and improve gut health. In addition, okahijiki's contents of beta-carotene contributes to eyesight and skin health, and vitamin C has antioxidant properties, that prevent cell aging and strengthen the immune system.
The minerals contained in Okahijiki also help regulate the electrolyte balance in the body. It contains vitamin C and water-soluble vitamins, so it is best not to overcook it. Lightly heating okahijiki and eating it with protein dense foods such as meat, fish, eggs, and soy products will increase the absorption of nutrients.

Storage to prevent food loss

Okahijiki is sensitive to drying, so wrap it tightly in plastic wrap or put it in a plastic bag to avoid contact with air as much as possible. It can be stored in the refrigerator for 2-3 days.

Trivia

It is said that okahijiki got its name from its resemblance to the hijiki seaweed, which means oka (land) hijiki. It originally grew in the wild on the coast of Yamagata Prefecture, but is now also cultivated elsewhere.