Clearspring Japanese Hijiki Dried Sea Vegetable - 30g
Ingredients: Dried Hijiki sea vegetable (Hijikia fusiforme)
Guidance from food safety authorities suggests limiting consumption of Hijiki to 5g dry weight per week. Sea vegs are naturally rich in iodine. People sensitive to the effects of iodine are advised to seek medical advice before consuming this product.
Product weight: 30g
Hijiki is a distinctive jet-black sea vegetable that grows on the ocean floor in long thin strands. It is most widely popular as an ingredient in Japanese cuisine. It is naturally rich in flavour with a delicate texture. Its colour contrasts beautifully with other vibrant ingredients and works wonderfully well when combined with grains and other vegetables.
- Source of Protein
- Sugar Free
- Low Salt
- Low Fat
- Saturated Fat Free
- High in Fibre
How to cook Hijiki
It is very important to soak and rinse hijiki before using it in a recipe to avoid your entire dish to taste like an ocean. Follow these simple steps before cooking.
Soak the dried hijiki in water for about 10 minutes. Rinse well and drain water. This simple step will make a huge difference!
Hijiki Salad Recipe
Check out our hijiki recipe: Hijiki salad with Kabocha and Lotus Roots flavoured with shio koji
What is the difference between long hijiki and short hijiki?
In Japan, there are two types of hijiki: the longer and tougher stems are called naga hijiki (長ひじき: meaning long hijiki) and they look like black spaghetti after its cooked, and the shorter type called me hijiki (芽ひじき:meaning hijiki sprouts) that looks like tea leaves. They can both be prepared in the same way and can be replaced by one or another.
This product is the long hijiki.
| Typical values (soaked, drained and cooked) | g per 100g |
|---|---|
| Energy kJ: | 59 |
| Energy kCal: | 15 |
| Fat: | 1 |
| of which saturates: | 0.1 |
| Carbohydrate: | 1 |
| of which sugars: | 0.1 |
| Fibre: | 6.3 |
| Protein: | 0.5 |
| Salt: | 0.18 |
| Yeast Free |
| Free of Added Alcohol |
