Hijiki seaweed

Hijiki seaweed is a type of black or dark brown seaweed, highly valued in Japanese and other Asian cuisines for its distinctive flavor and firm texture. It is found mainly on the rocky coasts of the Pacific Ocean, especially in Japan, Korea, and China.

Hijiki is harvested in spring and summer, then dehydrated for preservation, presenting as small dark filaments or strips. In gastronomy, hijiki seaweed is commonly used in salads, stews, soups, and as a side dish due to its slightly sweet and earthy flavor.

Properties: Hijiki seaweed is rich in dietary fiber, essential minerals such as iron, calcium, and magnesium, and contains a large amount of iodine, which is important for the proper functioning of the thyroid gland. It also provides antioxidants and is low in calories, making it a healthy ingredient to include in the diet.

Synonyms in Spanish in Latin America: Although the name "hijiki" is the most commonly used, in some countries it may be called "Japanese black seaweed" or simply "black hijiki". It is not very common for it to have a different popular name outside of its original denomination due to its specific origin and use.