A dried, squiggly black seaweed used in Japanese cooking. It's usually re-hydrated before using. Hijiki is high in calcium. Back to the top
Twiggy, black marine algae (seaweed) available dried.
A dark brown sea-vegetable that turns black when dried. It has a wiry consistency, may be strong-tasting and is high in calcium and protein.
black seaweed in tiny threads.
One of the many seaweeds often used in Japanese cuisine. Very nutritious with a rich flavor. Usually black in color.
a black sea vegetable sold in strands; expands fivefold after soaking and cooking