Rich in dietary fiber and calcium, hijiki is a black-colored seaweed that grows wild on the Japanese coastline. It can be purchased dried in Japanese foods stores and health food stores and after ...

This ekiben from Kamogawa in southern Chiba features sanga-yaki, made from minced fish, and is packed with regional flavors ...

TOKYO -- Hijiki, a type of edible dark algae, is causing a stir in the Japanese culinary world. Consumed in Japan for centuries and a vital part of the traditional Japanese diet, hijiki has a ...

Consumers are being advised not to eat the traditional Japanese seaweed hijiki following a European Commission alert over arsenic levels. Consumers are being advised not to eat the traditional ...

Hijiki is a very dark, shredded type of seaweed traditionally eaten as an appetizer in Japanese cuisine. It is not used in sushi or Chinese restaurants. Occasionally it can be used in soups ...

The oceans in and around Japan are believed to contain roughly 1,500 kinds of seaweed, which have long been a staple of Japanese cuisine. Depending on the region and the climate, you can find many ...