Sea Vegetables

  • Sea Vegetables Takikomigohan

    Hijiki Takikomigohan

    ‘Hijiki’ is a dark brownish coloured sea vegetable and it has been a part of the Japanese diet for centuries. Hijiki is rich in dietary fibre and minerals such as calcium, iron and magnesium. There is a health concern about the level of inorganic arsenic in Hijiki and some say it is toxic. I have …

  • Sea Vegetables

    Nori Tsukudani

    ‘Tsukudani’ is a dish of commonly small fish, shellfish or seaweed cooked in Mirin, Sugar and Soy Sauce to preserve the ingredients. Its name originates from Tsukuda-jima, the island in Tokyo where it was first made in the Edo period. Seaweed Tsukudani can be made with Kombu (kelp) or Wakame Seaweeds. But Nori Tsukudani is …

  • Sea Vegetables Vegetables

    Wakame Ponzu Salad

    A Korean grocery store nearby sells many ingredients very similar to Japanese ones and I can purchase dried Wakame. The dried Wakame are totally shrunk and look like thin twigs or something, but the volume increases a lot when rehydrated. You would better use small amount. My mother used to use vegetable oil but I …

  • Beans & Peas Sea Vegetables

    Hijiki & Soy Beans Nimono

    This is probably one of the very traditional home-style dishes that most mothers cook. My family recipe is always meat-free but you may wish to add chicken to this dish. This can be mixed with freshly cooked rice to make “Hijiki Mazegohan’ which is also popular. Makes 4 Servings Ingredients Dried Hijiki 20 to 25g …

  • Sea Vegetables Vegetables

    Wakame & Cucumber Salad

    One of the most popular and authentic Japanese salad. This type of salad is called ‘Ae-mono’. This particular ‘Ae-mono’ is one of the refreshing dishes that I sometimes have a craving for when I am very tired. ] Makes 4 Servings Ingredients Cucumber 1 continental cucumber OR 2 smaller ones Dry Wakame 2 tablespoons Salt …

Hiroko's Recipes