Published 1988
This dried sea vegetable, which looks like black threads, is sold in cellophane bags. I prefer to buy the shorter lengths called mei hijiki or “hijiki buds” whenever possible. They tend to be more uniform in shape and more tender. When soaking hijiki before cooking it, place it in a large bowl because it will expand to nearly 10 times its volume. Store any unused portion of dried hijiki in a canister or other closed container away from heat and light. Hijiki has a shelf life of several years if stored properly.
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