Gingered Green Beans with Hijiki


If hijiki and arame were siblings, hijiki would be the big brother and arame the shy sister. Hijiki is bigger, more mineral-rich, and has a stronger taste. It’s also amazing for you. Alternate between brother and sister (¼- to ½-cup servings) week to week. As you get acquainted with this recipe, you can add more or less green beans.


  • ½ cup dried hijiki
  • 1 tablespoon shoyu
  • 2 tablespoons olive oil
  • ½ cup onion, halved and sliced
  • 1 tablespoon finely chopped garlic
  • Pinch of fine sea salt
  • 2 cups fresh green beans
  • Juice from 2 tablespoons grated ginger


Place the hijiki in a small bowl, and cover with hot water. Soak for about 30 minutes, then drain and rinse in a colander to rid the hijiki of any remaining grit.

Combine the hijiki with the shoyu and water to almost cover in a saucepan. Cook, uncovered, over medium heat until the water has nearly evaporated, about 30 to 40 minutes.

While the hijiki cooks, heat the oil in a skillet over medium-high heat. Add the onion, garlic, and salt and sauté for about 4 minutes, or until translucent. Cut the tips from the green beans, and add to the onions. Cover and cook until the green beans are tender-crisp, about 3 to 5 minutes. Add the hijiki and ginger juice. Mix well, and cook for 1 to 2 minutes longer to marry the flavors. Serve immediately.