On the Pacific coast of Japan, east of Tokyo, is the historic Boshu Peninsula an area famous for its fresh seaweed and excellent hijiki. In Japan, where vegetables of the sea are as common to the traditional cuisine as garden vegetables, Boshu Hijiki is a favorite. Wild Hijiki thrives in the swirl of warm and cold currents of the pure coastal waters. Hand-picked at low tide in early spring, it is prepared in the traditional Boshu manner; using the entire plant and without adding colorings or dyes. Boshu Hijiki is unique in that it is never soaked, thus retaining all its valuable nutrients and trace minerals. The whole Hijiki is steamed for nine hours in its own juices, making it extra tender.
Ingredients: Japanese dried sea vegetable: Boshu hijiki (Hijikia fusiforme).
Uses: Miso Soup or other soup stocks, sauces, noodle broth, salads, or cook with vegetables or beans.
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