Hijiki is a wild sea vegetable that is an important ingredient for Japanese cuisine.  It is a good source of fiber, calcium, and iron. The main cultivation season is from March to May.

It is sold in dried form, and it has to be soaked to reconstitute before use.  Reconstitute according to the package, but this typically calls for soaking in water for 20 minutes or in warm water for 10 minutes.  Just remember it expands to about 8 times its original size; so, portion it out accordingly.

Once it is ready to use, you can add it to soup or salad, or stir-fry with other vegetables or meat.  It does not have strong flavor so it goes well with almost any dish.


I am originally from Japan and have been living in the US for about 20 years. Over the past 20 years I have traveled to many different parts of the world, seen different cultures, and tasted all kinds of interesting food. In between I studied anthropology, art and interior design. I currently live outside Boston and I teach cooking in continuing education programs and at home. I also take on freelance interior design projects. I hope you enjoy the blog! Yoko

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