Sakura Hijiki (Domestic Shipping Only)

"The scent of cherry blossoms fills you with spring"

Hijiki has a very rich and mellow flavor like wakame seaweed and kelp.

Typical black hijiki is boiled for a long time immediately after harvesting and dried. However, this hijiki is boiled quickly, making it close to its raw state. In addition, we limit the Hijiki sprouts only to those fresh and young, rather than those which have grown large, making the texture crispy and crunchy.

Because it is so satisfying and has a strong presence, it can serve as both the star and a supporting role on a plate.

“Sakura Hijiki" combines such hijiki with the flavor of cherry blossoms. The pure aroma and fresh taste of cherry blossoms will fill your mouth with "spring" the moment you put it in your mouth.

After removing the salt, we recommend you to eat it as it is, just like a salad. The best way to use it in cooking is to remove the salt a little bit and use them while they still have a salty taste.

If you want to combine it with other ingredients, sakura goes well with the aroma of ume. It can be made into sushi rolls or dressed with cucumbers. If the surrounding salt is not completely removed, it can be used as a cooking salt with the aroma of hijiki and cherry blossoms transferred.

It is also interesting to combine hijiki with ingredients with similar textures, such as lotus root and kikurage mushrooms. Conversely, it makes a good accent when added to soft ingredients.

Contents: 150g
Shelf life: 3 months

[Important: Remove the salt first before eating.]
After rinsing off the surrounding salt, soak the sakura hijiki in water for 3-7 minutes to remove the salt.

When you finish removing the salt from the water, gently rub the hijiki for a minute as if you are transferring the aroma of the sakura to the hijiki. You will enjoy the aroma of sakura even more. The sakura petal can also be used for cooking.

<Eating Guidlines based on Soaking time >
3 to 4 minutes: For dishes where you want to use the salty taste, or when you want to eat it as it is
5 minutes: For a slightly salty taste.
6 to 7 minutes: For when you want to completely remove the salty taste.

This product cannot be shipped internationally. Signup for our newsletter on upcoming projects.

*In rare cases, a white powder may appear on the product. This derives from the natural ingredients and does not affect the quality.

*The arsenic contained in this product is below the standard value, and the Food Safety Commission has clearly stated that the current intake of arsenic from food is not considered to be problematic.

*The size of the Hijiki depends on the harvest season. We reccomend you to cut the Hijiki if its too long to consume.

*The size of the Sakura petal will depend per product.

*The Hijiki used in this product is obtained from a habitat shared by shrimp and crabs.

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The Hidden Charm of Waka Hijiki

"This is exactly what I call the SEA VEGETABLE"

Navigator: Shui Ishizaka

Shui Ishizaka

Shui Ishizaka, born in Melbourne, raised in Sydney. Winner of the Australian U30 culinary competition "Appetite For Excellence Young Chef of the Year," he took charge of culinary development as sous chef at Tokyo’s INUA restaurant, a two-Michelin-star winner in 2018.

Experimenting in Sea Vegetable’s test kitchen, he has uncovered the previously unknown taste profiles of more than 100 varieties of seaweed.He has also been participating in menu development for this spring’s "Noma Kyoto" pop-up.




















Here are some simple recipes that can be made at home

Check our Cook Pad

Sushi chef Daisuke Okada's blog introducing "Sakura Hijiki"

Here are some recommendations on how to eat and use Sakura Hijiki by our partner chef, Daisuke Okada

Click here for the blog