HIJIKI seaweed is rich in calcium, iron and magnesium. All seaweeds are alkaline. High consumption of sea vegetables is one reason put forward for the longevity of the people of Osaka. This is a classic Japanese starter, startling, easy to prepare and very rewarding and among other things notably good for the colon.
Usually hijiki is harvested in spring and then dried which turns it black. Soak for 10 minutes and it will triple in size. Discard the soaking water and then simmer again in clean water with shaved carrots for colour for another 10 minutes. Drain and dress with toasted sesame seeds.
Some recipes dress it with mirin, sugar and soy but more positively alkaline would be other elements like shelled endame beans or tofu.
