Hijiki

Sargassum fusiforme · Seaweed

40 pairings

Hijiki is an edible brown seaweed (Sargassum fusiforme) eaten in Japan, Korea and China, almost always sold dried as short, glossy black strands and twigs. Soaked back to a soft, slippery, mineral-rich blade, it is simmered with soy sauce and dashi into the homely side dish hijiki no nimono and is prized for its high calcium and iron.

Picking a good onedrag

Jet black, brittle, clean brineFaded, soft, musty

Cupboard dryHijiki no nimono with carrot, aburaage and soy.Everyday best

Colour and sheenFlat black, matte, no shine left

Snap of a strandFirm, bends a little before it breaks

Strands and bag bottomStrands whole, a little black dust below

Smell in the packetFaint sea salt and dust, little else

What to look for, from jet black, brittle, clean brine to faded, soft, musty.

Preparing