Hijiki Seaweed is a common ingredient across many Japanese dishes. It is used in salads, as a furikake on top of rice, in dashis and broths, or as a seasoning, among others. Hijiki is rich in dietary fibre and essential minerals such as calcium, iron, and magnesium. Farmers harvest the Hijiki in the spring between May and March during low tide. After collection, the seaweed is boiled and then dried in the open air. It can be milled as used as a powder or reconstituded. Ingredients: Dried Hijiki Seaweed
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