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Hijiki seaweed recipes

Hijiki seaweed is cooked just like arame. Just note two minor differences: First, hijiki requires longer soaking and cooking time to soften. Second, hijiki has a stronger taste but this can be countered by adding a bit of ginger juice, from grated ginger, or lemon juice at the end of cooking.

Apart from these two minor differences, the basic method for cooking hijiki is similar to that for arame

  1. Use a small handful / large pinch of the seaweed per person. A 60-gram packet of hijiki should be enough for two or three meals for a family of four.

  2. Soak hijiki for about 15 minutes, till soft. Set aside the soaking liquid.

  3. Sautee over a medium fire with a bit of oil.

  4. Add enough of the soaking liquid to cover.

  5. Boil and simmer for about another 30 to 45 minutes.

  6. Season to taste with shoyu soy sauce.

You can create endless variations of hijiki dishes using this same basic method, with hijiki plus one or more other vegetables, tofu or tempeh. One combination that works particularly well is:

Hijiki with lotus root



  1. Wash and scrub the lotus root and cut into about 2 mm thickness.
  2. Heat oil in a heavy skillet. Drain the hijiki and saute for about 3 or 4 minutes.
  3. Add lotus root plus enough of the soaking water to cover. Simmer for 30 to 45 minutes until both the hijiki and lotus roots are tender. Remember to check the cooking liquid occasionally to make sure it does not dry up and burn.
  4. Season with shoyu and ginger juice. Mix well and simmer another 5 minutes.

VARIATION: Try also Hijiki with fresh corn, scraped off the cob.

Hijiki with soy beans



  1. Soak soybeans for at least four hours, or overnight. Drain. Do not use the soaking water for cooking.
  2. Soak hijiki seaweed for 15 minutes.
  3. Heat oil in a pressure cooker / heavy pot and saute the hijiki for 3 to 4 minutes.
  4. Place soy beans on top of the seaweed and add enough of the hijiki soaking liquid to cover. Bring to the boil. Skim off any foam. Close the lid of the pressure cooker and pressure cook for 30 minutes. If not pressure cooking, add more water / soaking liquid and cook over medium heat for 1 hour or longer, until soybeans are tender. Check occasionally to ensure the pot does not dry up and burn.
  5. Season with shoyu and ginger and cook for another 10 minutes before serving.
  6. Serve garnished with corander or other fresh herbs.

VARIATION: You can prepare this same recipe with chickpeas, navy beans, broad beans and other white or yellow beans. However, this recipe does not work well with mung beans or aduki beans.

Other hijiki recipes

As mentioned above, hijiki can be cooked the same way as arame seaweed. You can even make a hijiki roll, as a stronger flavored version of arame roll. Click here for more arame / hijiki seaweed recipes.

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