Hijiki

A popular seaweed in Japan particularly with the "health concious" consumers. The almost black seaweed is a "twiggy" looking black marine algea that contains high amounts of vitamins, minerals, fiber and calcium. Hijiki is sold cooked and dried and is available in Asian food stores. The product is produced in Japan and Korea.

Traditional culinary uses include frying the hijiki in a shoyu sauce with vegebables. It may also be used as a ganish on sushi or onigiri, or in a simple cucumber salad.

Preparation
Hijiki is a tough seaweed and should be soaked in luke warm water for about 15-20 minutes until soft. The seaweed will expand about 7 -10 times its dried size. I may be fried then simmered and holds up well.

Arame (more mild and more delicate)