Hijiki is green to brown in colour when found in the wild.
A fisherman and a professional diver harvest the hijiki with a sickle at low tide of the spring tide of May from March.
After collection, the seaweed is boiled and dried to be sold as dried hijiki.
Dried processed hijiki turns black.
To prepare dried hijiki for cooking, it is first soaked in water then cooked with ingredients like soy sauce and sugar to make a dish.

In Japan, hijiki is normally eaten with other foods such as vegetables or fish.
It may be added to foods that have been steamed, boiled, marinated in soy sauce or fish sauce, cooked in oil, or added to soup, stir fries or quiches.
Hijiki seaweed may be mixed with rice for sushi but is not used as a wrap to prepare sushi.

In Korea, the seaweed is called tot (톳) and eaten as namul (seasoned vegetable side dish) or cooked with bap (rice).
Hijiki is green to brown in colour when found in the wild. A fisherman and a professional diver harvest the hijiki with a sickle at low tide of the spring tide of May from March. After collection, the seaweed is boiled and dried to be sold as dried hijiki. Dried processed hijiki turns black. To prepare dried hijiki for cooking, it is first soaked in water then cooked with ingredients like soy sauce and sugar to make a dish.
In Japan, hijiki is normally eaten with other foods such as vegetables or fish. It may be added to foods that have been steamed, boiled, marinated in soy sauce or fish sauce, cooked in oil, or added to soup, stir fries or quiches. Hijiki seaweed may be mixed with rice for sushi but is not used as a wrap to prepare sushi.
In Korea, the seaweed is called tot (톳) and eaten as namul (seasoned vegetable side dish) or cooked with bap (rice).
Hijiki