Serving Suggestion

To reconstitute, soak one cup of Clearspring Hijiki in cool water for 10-15 minutes. (It will expand to almost triple its volume.) Drain and rinse under cold water to remove any sand or shells.
Hijiki's rich black colour adds vivid contrast and beauty to any meal. It is at home in strong winter cooking combined with tofu, tempeh and sweet vegetables such as carrots and onions, and also as a flavourful addition to light summer salads.

Cautions

In July 2004, the Food Standards Agency (FSA) issued a warning on its website advising people not to eat hijiki because of the high level of inorganic arsenic that it contains. The FSA is not intending to ban the product. Clearspring responded by temporarily withholding distribution while they reviewed the situation. They have resumed distribution following the publication of the Japanese Ministry of Health and Welfare's response saying that it is safe to eat hijiki as part of a balanced diet as it has been eaten in Japan for centuries. Please contact us if you would like any further information.

Other Information

In Japan, sea vegetables have long been a staple food, prized for their varied flavours, their versatility in use, and their natural goodness.
In Japan, hijiki means "bearer of wealth and beauty," and these tasty black threads are treasured as one of nature's richest foods. Clearspring Hijiki grows wild along the rocky Pacific coast of the Boshu peninsula, in eastern Japan, and area famous for its mild, temperate climate and abundant sea vegetables. Hand-picked at low tide in early spring, the whole hijiki plants are immediately steamed for over nine hours, until perfectly tender. They are then carefully dried, graded and packaged.

Dairy Free Egg Free Lactose Free Vegan