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ZAKKO CLUB

Most of HIJIKI we found in supermarkets are actually inported from Korea.

HIJIKI which is harvested in Ijika is rich in flavor and has more strong-tasting.

'Ama' hold sickle in their hands, and harvest HIJIKI along rocky coastlines during the lowest tide of spring.

They careully select good HIJIKI to cut. The color of HIJIKI is initially green, but it turns black after drying 

in the sun.

HIJIKI

(​石鏡ヒジキ)

IJIKA HIJIKI

We are selling dried HIJIKI seaweed at our Guest House AMARGE.

One bag contains 10grams (0.35oz) or 30grams (1oz). Small one is enough to serve 1-2 people, and bigger one is for 4-5 people. It's recommended for people who are not familiar with this seaweed but just want to try a little bit.

Please come visit our guest house to try IJIKI HIJIKI, and enjoy the great scenery of the ocean and communicate with nice local people in our lovely fishing village!

IJIKA HIJIKI (NET: 10g) 320yen (tax include)

        (NET: 30g) 540yen (tax include) 

Hijiki Nimono

HIJIKI is a very popular edible seaweed in Japan.

Since it's low-fat, mineral-rich, and high in fiber, HIJIKI is known as a healthy natural food.

Ingredients

10g dried Hijiki

2 aburaage (deep-fried tofu)

1/2 carrot, peeled and thinly shredded

1 tablespoon vegetable oil

*seasonings*

1 tablespoon instant dashi powder (soup stock)

2 tablespoons soy sauce

2 tablespoons sake

2 tablespoons suger

​a pinch of salt

100cc water

Instructions

1. Place the dried Hijiki into a bowl and cover with plenty of water. Soak it for 20 minutes.

2. Drain Hijiki in colander and rinse under cold water. Leave it for a while to drain well.

3. Place aburaage on another colander and pour boiled water on top of it to remove extra oil. When it's cooled, cut them into bite-sized pieces.

4. Heat oil in a pan over midium heat. Add carrot and cook until it is half-cooked.

5. Add Hijiki and aburaage, stir and mix another 1 minute.

6. Add all the seasonings and mix well.

7. Simmer it covered on midium low heat.

8. Remove from heat when broth is gone, and then, it's ready to serve!

Hijiki Marinade

Are you bored with the

soy-sauce based taste of Hijiki?

Then, let's try this recipe!

You can enjoy fresh and great texture of our Hijiki.

Ingredients

10g dried Hijiki

1/4 Japanese Daikon Radish, peeled and thinly shredded

*seasonings*

​3 tablespoons vinegar

3 tablespoons olive oil

1 teaspoon white wine

2 tablespoons honey

a pinch of salt​

a pinch of black pepper

Instructions

1. Place the dried Hijiki into a bowl and cover with plenty of water. Soak it for 20 minutes.

2. Drain Hijiki in colander and rinse under cold water. Leave it for a while to drain well.

3. Put all the seasonings into a big bowl, and mix it well.

4. Heat the marinade over medium heat, and remove from heat before it starts boiling. Pour the marinade back to the bowl and let it cool.

5. Add rehydrated Hijiki and shredded Japanese Daikon radish into the marinade and mix it well.

​6. Wrap the bowl and chill it over 30 minutes in a fridge. And that's it!