Only a few day a year, natural seaweed “Hijiki” can be harvested.
We cooked Hijiki with Shodoshima soy sauce and then dried.

Very rich taste of fresh and natural seaweed which is rare for us too.

Rare and precious ingredient
Natural Hijiki is picked only in a few days a year during spring tide season in Seto Inland Sea where our home island Shodoshima is.
Good Hijiki grow in rocky shore and it is very difficult to choose and pick them.
It needs many years’ experiences.

Then Hijiki is dried under the Sun and by fresh sea breeze.
This process make the seaweed’s taste thicker.

Try with Onigiri and as topping for vegetable salad.