Hijiki Seaweed (Sargassum fusiforme)

I. General Information

A. Scientific Name:

Sargassum fusiforme

B. Alternative Names:

Hijiki

C. Pronunciation:

hee-jee-kee

II. Sourcing and Origin

A. Source:

Wild-harvested along rocky coastlines of Japan, Korea, and China.

B. Geographic Origin:

Japan, Korea, China

C. Method of Processing:

Harvested, boiled, dried into strands

III. Properties and Uses

A. Physical Properties:

Black, wiry strands; expands greatly when rehydrated

B. Chemical Composition:

Fiber, calcium, iron, magnesium, polysaccharides

C. Primary Uses:

Skincare: Mineral-rich extracts for creams

Haircare: Traditionally believed to darken hair

Wellness: Digestive and bone health support

Culinary: Simmered side dishes, salads

Household: Nutrient booster in cooking

D. Key Benefits:

Rich in minerals, supports digestion, strengthens bones

IV. Safety and Considerations

A. Potential Allergies:

Rare, but high arsenic levels in some hijiki can be concerning

B. Best Practices for Use:

Soak before cooking; simmer with vegetables for flavor

C. Special Precautions:

Some countries caution against excessive hijiki due to inorganic arsenic content

V. Fun & Educational Facts

A. Historical Context:

Traditional part of Japanese Buddhist cuisine (shojin ryori)

B. Did You Know?

Hijiki expands up to 5 times its dry size when soaked

C. DIY Recipe Idea:

Hijiki salad with carrots and soy

Hijiki simmered with tofu

Hijiki rice