ひじき

ひじき
noun
hijiki (seaweed)
1. hijiki (seaweed)
a type of brown sea vegetable commonly used in Japanese cuisine, known for its dark color and rich mineral content
ひじきの煮物(にもの)を作(つく)る。
I make simmered hijiki.
ひじきは鉄分(てつぶん)が豊富(ほうふ)だ。
Hijiki is rich in iron.
乾燥(かんそう)ひじきを水(みず)で戻(もど)してから調理(ちょうり)する。
Rehydrate the dried hijiki in water before cooking.

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

KANJI:

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

PREPARATION:

  • 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

COMMON DISHES:

  • 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)

NUTRITION:

  • 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

TYPES:

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

RELATED SEAWEEDS:

  • わかめ (wakame)
  • 昆布(こんぶ) (kelp)
  • 海苔(のり) (nori)
general
Added 2026.1.23 19:48
07500/07971_hijiki