Hijiki

Posted on 22. Jan, 2010 by grace in Ingredients, Japanese

Hijiki is similar to arame. Hijiki is a black, slightly bitter tasting seaweed and is sold dried in short course strips. Best used in dishes that require slow cooking. Okinawans simmer hijiki with soybeans (after soaking them overnight) and vegetables.

*Gerry Furth-Sides writes the “Front of the House” column for Great-Taste magazine and is working on a book about immigrants who became successful restaurateurs in the United States.