Sea Vegetable
Hijiki
Hijiki is a dark brown branched seaweed (Sargassum fusiforme) sold dried and reconstituted for Japanese simmered side dishes with soy, sugar, and vegetables. It has a firm, slightly crunchy bite and strong mineral, oceanic flavour. Always rehydrate and cook thoroughly. Food-safety guidance on inorganic arsenic varies by market—follow local advice on frequency of consumption.
Also known as: Hijiki, Tot, Yangqicai
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A sample of named types with their own origin and culinary profiles.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.52 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.2 g
- Cholesterol 0 mg
- Sodium 847 mg
- Salt 2.56 g
- Total Carbohydrate 5.65 g
- Dietary Fibre 4.03 g
- Total Sugars 0.54 g
- Complex / starch 0.51 g
- Protein 3.87 g
- Water 74.9 g
- Energy 33.8 kcal
- Water 74.9 g
- Carbohydrates 5.65 g
- Sugars 0.54 g
- Monosaccharides 0.38 g
- Disaccharides 0.17 g
- Starch 0.51 g
- Amylose 0.13 g
- Amylopectin 0.38 g
- Digestible Starch 0.43 g
- Resistant Starch 0.05 g
- Fibre 4.03 g
- Soluble Fibre 1.41 g
- Insoluble Fibre 2.62 g
- Protein 3.87 g
- Fat 0.52 g
- Saturated Fat 0.1 g
- Monounsaturated Fat 0.11 g
- Polyunsaturated Fat 0.2 g
- Vitamins 94.1 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 1.02 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 49 µg
- Vitamin C 2 mg
- Vitamin E 0.48 mg
- Vitamin K 19 µg
- Minerals 1141 mg
- Major Minerals 1075 mg
- Trace Minerals 65.3 mg
- Salt 2.56 g
- Sodium Chloride 2.56 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 1.02 · vitamin-b5-pantothenic-acid: 0.3 · vitamin-b6: 0.05 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 49 · vitamin-e: 0.48 · vitamin-k: 19 ·
Minerals
Sodium: 847.44 · Potassium: 164 · Calcium: 64 · Iron: 0.9 · Zinc: 0.4 · Iodine: 64 ·
Sea vegetables bring iodine, minerals, and saltiness with modest calories when rehydrated.
History
Japanese coastal diets included hijiki among foraged brown seaweeds.
Edo-period home cookery fixed hijiki no nimono as a classic vegetable side.
Commercial drying expanded hijiki beyond local coastal villages.
Global Japanese groceries stocked dried hijiki while regulators issued intake guidance in some countries.