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Hijiki – Popular Seaweed Salad
Hijiki is a type of seaweed that is popular in Japan, Korea and China, and is also harvested there. Hijiki grows in rocky areas by the sea. The hijiki season is between March and April. Hijiki is black and consists of a long stem from which small shoots grow. This stem can become very long. It is called Naga Hijiki and is quite crunchy when properly prepared. There is also Meh Hijiki, Kome Hijiki (translated this means "Reishijiki" due to the visual similarity to rice) and Hime Hijiki (Princess Hijiki). Hijiki contains many minerals (e.g. iron, calcium and magnesium) and a considerable amount of arsenic (which is actually dangerous, but in small amounts is non-toxic). However, there are various laws and regulations governing the permissible arsenic content in hijiki. The seaweed is also said to balance the hormonal system and lower cholesterol levels.
Hijiki as a Side Dish
Hijiki has a greenish-brown colour when harvested and is dried directly and then sold dried. Before preparation, hijiki is simply soaked in lukewarm water for 5 minutes and can then be used like fresh hijiki. This is how the wakame seaweed is also prepared. Hijiki is often eaten as a salad and is supplemented with vegetables and other ingredients: Common additions are carrot sticks, agedashi (fried tofu) and edamame (green soybeans), but other vegetables also taste very good! The dressing typically consists of soy sauce and sugar. Hijiki is usually a side dish and not a main course.
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