ひじき

ひじき is a nutritious seaweed (brown algae) that is a staple in traditional Japanese cooking.

Writing

• Can be written as 鹿尾菜(ひじき) or 羊栖菜(ひじき), but usually written in hiragana

Cultural note

• Sold dried (乾燥(かんそう)ひじき)
• Must be rehydrated (水(みず)で戻(もど)す) before use
• Expands significantly when soaked
• Rich in 鉄分(てつぶん) (iron), 食物(しょくもつ)繊維(せんい) (fiber)
• Often served in school lunches for nutrition

Common collocations

• ひじきの煮物(にもの) (simmered hijiki with vegetables)
• ひじきご飯(はん) (hijiki rice)
• ひじきサラダ (hijiki salad)

Types

• 芽(め)ひじき (small leaves)
• 長(なが)ひじき (long stems)

RELATED WORDS (seaweeds):

• わかめ (wakame)
• 昆布(こんぶ) (kelp)
• 海苔(のり) (nori)