Hijiki

Also known asSargassum fusiforme · 羊栖菜

Name: Hijiki (Sargassum fusiforme, formerly Hizikia fusiformis) — a brown seaweed that grows on rocky coasts around Japan, Korea and China, sold as dried, dark, twig-like strands that turn black and swell when soaked.

Description

Hijiki has been eaten in Japan for centuries, and is a traditional ingredient in Japanese home cooking, especially in hijiki no nimono, a simmered side dish with carrots, soy and sweet mirin, and in rice dishes. It is chewy and mild, with a slightly briny, earthy flavour.

Hijiki is unusual among seaweeds because it contains high levels of inorganic arsenic, a toxic form. The food safety authorities of the UK, Canada, Hong Kong and some other countries have advised people not to eat it, or to eat it only rarely, while Japanese authorities say that normal consumption is safe if it is soaked and boiled.

Main nutrition value

Hijiki provides fibre, calcium, iron and magnesium, but also contains high levels of inorganic arsenic, which limits how much of it is advisable to eat.

How best to be consumed

Hijiki should be soaked, boiled and eaten only occasionally, if at all.

1. Soak dried hijiki in water for 20 to 30 minutes, and discard the soaking water, which removes some arsenic.
2. Simmer in fresh water, and drain, before adding to dishes.
3. Cook with carrots, soy sauce, mirin and fried tofu, in the traditional way.
4. Limit to a small portion occasionally, and avoid it in pregnancy and for young children.
5. Choose other seaweeds, such as wakame or nori, more often.

Overconsumption could cause…

Hijiki is the seaweed with the clearest safety caution.

1. Arsenic exposure from the high inorganic arsenic content, which is linked with long-term health risks including cancer, and which is why several countries advise against eating it.
2. Too much iodine, which can disrupt thyroid function, so heavy or regular intake is not advised for people with thyroid conditions, and in pregnancy a limit applies.
3. Heavy metals such as cadmium, lead and arsenic, which seaweed can absorb from seawater, so buy from reputable sources and do not eat large amounts every day.
4. Particular risk for pregnant women and young children, who should avoid it.

GroupsSea VegetablesSeaweed and algaeJapaneseDried

Related foodsKombuNoriSea GrapesWakameDulseKelp

Wikipedia — Sargassum fusiforme, used for origin, naming and history: https://en.wikipedia.org/wiki/Sargassum_fusiforme