The Hijiki used in this product is obtained from a habitat shared by shrimp and crabs.
・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 green chili will depend per product.
Delivery fee: 900 yen
* Delivery to Hokkaido and Okinawa will be charged +200 yen from each delivery fee.
* For detailed delivery methodsHere
お客様レビュー
The Hidden Charm of Waka Hijiki
"This is exactly what I call the SEA VEGETABLE"
Navigator: Shui Ishizaka
Shui Ishizaka
Born and raised in Australia, Shui Ishizaka is our culinary virtuoso whose innovative approach to seaweed transforms the ocean's produce into gastronomic masterpieces. His journey to and at Sea Vegetable passes through some of the culinary world’s prestigious kitchens including Tokyo's two-Michelin-starred restaurant INUA and three-Michelin-starred noma’s popup restaurant in Kyoto.
Ishizaka’s philosophy revolves around the narrative of each dish, where the 'why' becomes as important as the 'what'. His work embodies a deep respect for the ingredients’ origins, pairing the known with the unknown. He is a chef who not only envisions a seat for seaweed at the global dining table but also crafts each dish as an invitation to explore, taste, and appreciate the unseen wonders of our oceans.
The first time I ate a small hijiki of young buds was when I dive into the sea with everyone at the seaweed. Somehow, I thought this texture was "to eat". I felt like I was eating the hijiki itself.
It has a solid texture like a land vegetable and has a crunch. This is exactly the sea vegetables.
Unlike the delicate scent of Sujia Onori, Hijiki did not see the potential as a seasoning. But the scent and texture are very strong. Even a strong cooking method, such as boiling or cooking, remains firmly.
I think Hijiki has a stronger taste among seaweed. If you compare it, the taste is packed in the pipe. It is difficult to add other flavors there, so boil the raw hijiki once.
If the boiling time is long, the crunchy texture will be gone, so boil it quickly to remove the taste of the hijiki. Then, in the process of condensing the taste with salt and salted processing, add other flavors in the gaps born.
Then, various flavored hijiki can be made.
The first thing I thought of Yuzu Hijiki was that Yuzu had a nostalgic scent for Japanese and a friendly scent. I thought it would be easy to understand the voice saying, "Is it possible to eat hijiki in a state close to life?"
The strength of Yuzu Hijiki is that it is easy to eat as it is. When used for cooking, you have to fry with the onion first, and you can eat it deliciously by simply mixing it into the dish.
If you want to put it in cooking, it's easy to understand if you don't forcibly try to match it with Hijiki.
For example, udon and soba toppings. There are many vegetables on the dishes, and the spices have yuzu skin, but you can play the two roles only with Yuzu Hijiki. It is also a topping to eat, and it also works as a scent.
If you think so, you can put it in a curry like a Fukujin pickle, and if you have a soup, it may be interesting to put Yuzu Hijiki instead of wakame.
And as a pasta ingredient. If you put Yuzu Hijiki at the end where the taste is completed, it will have an interesting texture, and the seafood pasta will feel the fragrance of the sea and the refreshing scent of yuzu with heat.
And yuzu pepper. The source of that deliciousness is the scent and spiciness of yuzu. In other words, yuzu and spicy foods can be eaten deliciously together, so it would be interesting to use Yuzu Hijiki for spicy dishes.
A dressing based on chili oil on a salad with Hijiki as the leading role. The scent of sesame is also added, and I think it fits very much with spicy.
I have never tried it, but it would be delicious if there was Yuzu Hijiki as a topping for Mabo tofu. Soy sauce and yuzu hijiki may be good for cold people.
Finally, I personally like the dishes that enjoy the chewy.
Hijiki has a good texture, so it's interesting to make a dish that enjoys the texture. Last time, at a tasting party, I put Yuzu Hijiki in a salad like a jellyfish. Both have a crunchy texture.
I think it's delicious to put it in a fresh spring roll and power up that texture with Yuzu Hijiki. Conversely, it is interesting to put it as an accent in a soft ingredient.
Recipes
Introducing simple recipes that can be made at home
Daisuke Okada's blog introducing "Yuzu Hijiki"
Here are some recommendations for eating and using Yuzu Hijiki by our partner chef, Daisuke Okada
