Kitchen Culture

tasty tidbits from the old-fashioned Japanese Kitchen


HIJIKI buds & branches

芽ひじき・長ひじき

  Hijiki no Nitsuké

This dish combines the bounty of the oceans (hijiki, a calcium and iron sea vegetable) with the bounty of the fields (carrots, snow peas and/or soy -- often in the form of fried tōfu). This surf-and-turf notion of sourcing foodstuffs from various terrain is typical of Japanese washoku menu planning.


#1 mé hijiki 

Smaller pieces are the buds.

#2 naga hijiki

Longer pieces are the branches.