How to eat Oka Hijiki: How to enjoy deliciousness and health

Japanese food culture is a fusion of old traditions and new ideas, and among them, the lush green ingredient "okahijiki" has added color to many dishes with its unique flavor and texture

This time, we will introduce a simple yet richly flavored "ohitashi" recipe that combines okahijiki and fried tofu. Why not try incorporating this dish into your healthy diet while still experiencing the essence of Japanese cuisine?

The appeal of hijiki seaweed

Okahijiki is characterized by its dark green appearance, and was named after the seaweed hijiki, which looks similar to it. In the past, people ate it growing wild on the coasts of various places, but about 20 years ago, it began to be cultivated as a vegetable in Yamagata Prefecture and sold in the market

Seasonality and how to choose

Okahijiki can be found in markets all year round, but those with thick stems can be tough and have a poor flavor. When selecting hijiki, it is important to choose those with few stems and a shiny surface. Also, avoid those with shriveled leaves

Nutrition and Effects

Hijiki is a green and yellow vegetable that is rich in carotene. It is also rich in vitamin C, calcium, potassium, and other nutrients that are beneficial to health

Eating ideas

Okahijiki, which has a distinctive crunchy texture, can be quickly boiled and then used in a variety of dishes. It is commonly used in ohitashi (boiled greens) and aemono (salted salad), and goes particularly well with flavors such as mustard and vinegared miso. Eating it with mayonnaise or whole grain mustard enhances its flavor even more

Recipe for Okahijiki Sea Urchin Salad

Okahijiki is a gift from the sea, grown in the sea breeze. We will introduce a sea urchin-flavored salad using okahijiki, which has a unique texture and flavor

Ingredients (for 4 people)

• Okahijiki seaweed...200g
• Sea urchin dressing
• Yuzu peel...as needed

procedure

1: Cut off the tough root part of the hijiki seaweed and quickly boil it in plenty of boiling water. Cook thoroughly to maintain its crisp texture

2: Once the hijiki is boiled, immediately place it in cold water to cool, squeeze out the excess water, and cut it into bite-sized pieces

3: Make the sea urchin dressing. Put the sea urchin and Saikyo miso in a bowl and mix well, then add the mirin and mix until combined. Add the egg yolk and mix, then season with soy sauce

4: Prepare the yuzu peel by julienned it

5: Place the sliced ​​hijiki seaweed in a bowl, sprinkle yuzu peel on top, and finally drizzle with sea urchin dressing to complete

Be careful not to overcook the hijiki. Drain after 2-3 minutes and enjoy its crisp texture

Recipe for boiled hijiki seaweed and fried tofu

We'd like to introduce you to a Japanese recipe for ohitashi, a dish that combines the increasingly popular edible ingredients "okahijiki" and "aburaage." The rich flavor of okahijiki and the texture of aburaage are an exquisite match. Let's take a look at how to make it

Ingredients (for 4 people)

• Okahijiki seaweed ... 200g
• Dashi … Cup size
• Salt, light soy sauce, sake

How to make it

1. Cut off the tough root part of the hijiki seaweed and boil it briefly in boiling water with a little salt, then place it in cold water and squeeze out the excess water
2. Combine the dashi and 1 tablespoon of light soy sauce in a bowl, add the boiled hijiki seaweed, and chill in the refrigerator
3. Place the fried tofu on a grill and cook slowly on both sides over low heat. Then, soak it in a mixture of 1 tablespoon of light soy sauce and 1 tablespoon of sake, let it cool, then cut it in half lengthwise and slice it into thin strips starting from the small end
4. Lightly drain the liquid from ② into a bowl, add the fried tofu and mix

summary

Okahijiki is characterized by its dark green color and similar appearance to the seaweed hijiki, and is a vegetable that you can enjoy for its texture and flavor. It is also highly nutritious, containing plenty of vitamins and minerals, so it is recommended to incorporate it into a healthy diet. Try incorporating it into a variety of dishes and enjoy it