Rinse the dried hijiki seaweed in cold water and soak it in a bowl of water for 10 minutes. Drain the seaweed and place it in ...

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ADVERTISEMENT Click here for the recipe. Hijiki with Shiitake Mushroomsby Madhur Jaffrey A five-time James Beard Award winner shares her unique recipe for seaweed like you’ve never had it before.

Although the salad is fairly easy to prepare, the list of ingredients is lengthy, and a few of them—hijiki seaweed, the hard Mexican brown sugar called piloncillo—will probably be hard to find in your ...

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

The hijiki seaweed adds a wonderful crunchy contrast to the silky oysters. A little bread may be appropriate to sop up every bit of sauce!Plus: More Seafood Recipes and Tips Soak the hijiki ...

Note: Hijiki is available at Asian supermarkets such as Pacific Mercantile. Barley, Apple and Hijiki Salad Makes about 6 cups. Ingredients 1 cup uncooked barley Salt 3 tablespoons hijiki 1 cup Red ...

Hijiki seaweed has been found to contain remarkably high levels of inorganic arsenic, a chemical element that is known to greatly increase risk of cancer. Hijiki is a very dark, shredded type of ...

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 ...

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 ...