Sea Vegetable
Sargassum fusiforme
A tier
Sargassum fusiforme is hijiki—black, wiry, strongly marine dried seaweed of Japanese and Korean sides, richer and more assertive than arame. Traditionally simmered with soy and roots. Inorganic arsenic concerns mean some countries advise limiting frequency. Soak, rinse, simmer with carrots and aburaage style; small portions. Know local advisories. Flavour is deep sea-savoury.
Track this ingredient
Unit
Characteristics
Preparations
Side DishSimmer SoySoak
Traits
AssertiveBlackBlack WiryDeep MarineSpeciesTraditionalWiry
History
JP
Japanese cuisine included hijiki as a traditional simmered side.
JP
Dried hijiki became a household Japanese pantry seaweed.
Food safety advisories on arsenic shaped hijiki consumption guidance in several countries.