Dried hijiki seaweed

Dried hijiki seaweed is a type of edible seaweed highly valued in Japanese and other East Asian cuisines. This seaweed has a firm texture and a slightly sweet, earthy flavor, making it ideal for salads, stews, stir-fries, and rice dishes. When dried, it has a deep black color and must be rehydrated in water before use to regain its characteristic texture.

Origin: Hijiki (Sargassum fusiforme) is commonly found off the coasts of Japan, Korea, and China, where it has been harvested and consumed for centuries due to its nutritional value and distinctive flavor. Traditionally, it is collected in the spring and summer, then dried and preserved.

Properties: Hijiki seaweed is rich in dietary fiber, minerals such as calcium, iron, and magnesium, and contains natural antioxidants. It is low in calories and fat, making it a healthy ingredient to complement balanced diets. Furthermore, it provides iodine, which is essential for thyroid function.

Synonyms in Spanish (Latin America): Although the name hijiki is the most common and recognized, it may also be referred to as alga hijiki or simply hijiki seca. It is not common for it to have very different names in most Spanish-speaking countries, as it is a specific ingredient in Asian cuisine.