Dry Hijiki is a type of edible seaweed that is commonly used in Japanese cuisine. When dried, Hijiki transforms into small, black, thin strips that are often used in various dishes for their unique texture and nutritional benefits.When rehydrated, it becomes tender and slightly chewy, with a texture somewhat similar to cooked vegetables or mushrooms.
Dried Hijiki has a mild, slightly sweet, and earthy flavor. It can absorb and enhance the flavors of the dishes it is cooked with, providing a subtle taste that complements various ingredients.
Hijiki is rich in minerals, including calcium, iron, magnesium, and potassium.
It is high in dietary fiber, which aids in digestion.
Hijiki is often rehydrated and added to salads, stir-fries, or mixed with vegetables for a nutritious and flavorful side dish.
In Japanese cuisine, Hijiki is traditionally used in dishes where it is simmered with vegetables and seasonings.
Before cooking, Hijiki must be soaked in water for about 20-30 minutes to rehydrate and expand.
This process helps it return to a more edible, tender state.
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