Sea Vegetable
Cut
Cut hijiki is the dried brown seaweed (Sargassum fusiforme) already snipped into short lengths for kitchen use—the form most Japanese and export packs sell. After soaking and a brief boil or simmer, the pieces plump into black, slightly crunchy strands with a deep marine-mineral flavour. Pre-cut lengths save knife work and suit simmered side dishes (nimono), rice toppings, and salads with carrot and soy. Always rehydrate thoroughly, discard the first soak water, and cook with soy, mirin, and aromatics so the seaweed is seasoned through. Regulatory guidance in some countries advises limiting hijiki intake because of naturally occurring inorganic arsenic; follow local advice and treat it as an occasional side, not a daily bulk vegetable.
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Characteristics
Preparations
Traits
Nutrition and pairings
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 0.49 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.19 g
- Cholesterol 0 mg
- Sodium 922 mg
- Salt 2.38 g
- Total Carbohydrate 6.08 g
- Dietary Fibre 4.08 g
- Total Sugars 0.48 g
- Complex / starch 0.49 g
- Protein 3.89 g
- Water 77.5 g
- Energy 33.7 kcal
- Water 77.5 g
- Carbohydrates 6.08 g
- Protein 3.89 g
- Fat 0.49 g
- Saturated Fat 0.1 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.19 g
- Omega-3 0.02 g
- Vitamins 90 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 1.03 mg
- Vitamin B5 — Pantothenic Acid 0.31 mg
- Vitamin B6 0.05 mg
- Vitamin B7 — Biotin 2 µg
- Vitamin B9 — Folate 49.6 µg
- Vitamin C 2 mg
- Vitamin E 0.49 mg
- Vitamin K 19.3 µg
- Minerals 1170 mg
- Major Minerals 1168 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 2.38 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 1.03 · vitamin-b5-pantothenic-acid: 0.31 · vitamin-b6: 0.05 · vitamin-b7-biotin: 2 · vitamin-b9-folate: 49.6 · vitamin-e: 0.49 · vitamin-k: 19.3 ·
Minerals
Cut of Hijiki: composition reflects this culinary part relative to the whole ingredient.
History
Cut was separated in markets and kitchens as cooks specialised prep by plant or animal part.
Retail packing made cut a familiar labelled form for home cooks.