IV.
羊栖菜 >> 產品目録
It is a perennial sea vegetable that lives 7-8 years. The length
is about 1 meter long. 80-90% of the commercialized hijiki is cultivated
in calm, foreign seas; hijiki becomes mostly slim, tall, and limited
in nutrition. MUSO's hijiki, on the other hand, grows off the clean
and rough seacoast of Ise-shima making it thicker and higher in
nutrition. MUSO's hijiki is gathered from the end of March to the
beginning of May when the flavor is at its peak. Our unique, original
processing is used to produce Naga Hijiki, which is made from stems,
and Me-Hijiki, which is made from leaves. It contains 14 times more
calcium than milk; it helps produce strong bones and moderate stress.
The balance of calcium and magnesium is an ideal ratio of 2:1; therefore,
calcium is absorbed effectively. It also contains 15 times more
iron than spinach; it helps prevent anemia, palpitation, dizziness,
and more.
Among all the sea vegetables, hijiki and arame are the most congenial
to oil. When sauteing hijiki, the glutinous substance is derived
and dissolved in oil. Therefore, the original flavor of hijiki is
kept. When using oil, slightly heat it in pan before adding hijiki.
The important thing is not to soak hijiki in water for too long.
It is best to wash hijiki with clean water quickly and soak it in
a minimum amount of water. The soaked water becomes blackish in
color, which is because hijiki's nutrients, flavor, and aroma are
dissolved. Do not soak hijiki until the water loses the black color.
The soaking water can be used for steamed vegetables. Hijiki can
be enjoyed in steamed dishes, soups, salads, etc.
Why don't you try our recipes?
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