Hijiki is characterised by a pleasantly firm consistency and a mild, nutty flavour. It harmonises well with sweet ingredients, especially when prepared with a dash of mirin.

The dried hijiki is first soaked and then cooked, often with soya sauce and sugar or together with other vegetables. It is usually served as an appetiser, a side dish for breakfast or as a topping on cooked rice. Hijiki can also be added to steamed or boiled dishes marinated in soya or fish sauce, or in soups and salads.

Storage: Store in a cool, dry place

Energy: 606 KJ / 145 kcal
Fat: 3.2 gr
Carbohydrates: 56.0 gr
Protein: 9.2 gr
Iron: 55 mg
Calcium: 1000 mg

Salt: 4.7 gr

HIJIKI: Dried ALAGE, 100% (brown algae)

free from chemical additives, naturally preserved.

This product contains naturally occurring iodine; the recommended daily dose is 1-2 grams per person.

- Soup
- Salads
- Warm dishes