Hijiki is a type of greenish-brown seaweed, widely used in Japanese cooking as a dried product, which is black in colour.
It is commonly used mixed with rice in sushi, and also added to soups or noodle dishes etc.
As well as minerals, dietary fibre and vitamins, Hijiki has recently been reported to contain unusually high amounts of arsenic compared to other seaweeds; when used in the normal way, i.e. in small amounts added to other ingredients, this does not offer any appreciable risk but large quantities of Hijiki should not be consumed or added to dishes.
Nutrients
Hijiki is normally eaten with other foods such as vegetables or fish. Hijiki is produced by boiling the seaweed and drying it into thin, black sheets. It is then soaked before use in cooking, and added to soy sauce, sugar etc before adding to the final dish.
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