Forktionary

Hijiki Seaweed

Sargassum fusiforme Seaweed, Vegetable (Marine)

Hijiki Seaweed Seaweed, Vegetable (Marine)

At a Glance

  • Category Seaweed, Vegetable (Marine)

The Forktionary Angle

"Its unique texture and deep umami make it a powerful yet often overlooked element in macrobiotic cooking."

Definition

A dark brown to black edible seaweed with a distinctive, earthy, umami flavor and firm texture, popular in Japanese cuisine.

Culinary Use Simmered dishes, salads
Preparation Method Rehydrates ~5x its dry volume
Primary Mineral Richness High in Calcium, Iron

Flavor Profile

The primary flavor notes for Hijiki Seaweed are:

Earthy briny umami slightly sweet

Chef’s Secret

Before cooking, soak dried hijiki in water for at least 20-30 minutes, then rinse thoroughly to remove any sand and excess salinity.

Best Substitutes

Arame

softer
Ratio 1:1

Kombu

less for eating, more for broth

Wakame

different texture
Ratio 1:1

Buying Guide

Typically sold dried. Look for packages with intact, dark strands. Store in a cool, dry place.

Culinary Pairings

Soy sauce mirin sesame oil carrots tofu lotus root rice

Recipes Using Hijiki Seaweed

Asian Vegetable Pasta Salad image
Vegan Course Vegetables Dietary

Asian Vegetable Pasta Salad

This vibrant Asian Vegetable Pasta Salad is quick, easy, and incredibly adaptable! Use whatever veggies you have on hand – cooked or raw – making it perfect for a healthy weeknight meal or a refreshing summer side dish. Our delicious Asian-inspired dressing transforms even the most unloved vegetables into a flavor explosion. Get ready for a burst of fresh, savory goodness!

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Asian Cabbage Soup image
Occasion Holiday Event Vegetables Chinese

Asian Cabbage Soup

Warm up with this deeply flavorful Asian Cabbage Soup! Slowly caramelized onions and tons of garlic create a rich base, enhanced by a savory mushroom broth. This hearty, thick soup is bursting with fresh vegetables and a subtle umami depth. A touch of toasted sesame oil (optional) adds a delightful finishing touch. Adapted from the Moosewood Restaurant New Classics Cookbook.

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