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Seafood
Hijiki (brown seaweed)
Hijiki (brown seaweed)
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The seaweed hijiki grows, having sticked to rocks and stones on a shallow part of coast. People eat only young seaweed. It grows only in warm water and on a coast of the Pacific Ocean, in the Internal Sea and in the Southern part of the Japanese Sea. The leaves of hijiki are cut off for using them in food, but on their place the new off springs begin to appear and it lives like that for 7-8 years. The height of hijiki is about one meter. In the collected seaweed sand often comes across, and also the seaweed that doesn't have a commodity value. That's why all the seaweed is gently cleaned and is ready for eating.
History of hijiki
Hijiki has a very ancient history. It was found in shell heaps and in other rests of an antiquity in different parts of Japan. Nowadays the extraction of hijiki in Japan is reduced. That's why the import from South Korea is growing.
Nutrients of hijiki
Hijiki are rich with the nutrients like potassium, magnesium, dietary fibers, calcium and fukoxanthyn, which are very useful at a hypertension, atherosclerosis, heart diseases, stoutness and cancer. Fukoxanthyn is a version of a pigment called carotinoid, which is contained in plants and shows a strong resistance to formation of tumors.
Nutrients which make women happy are vitamin A and dietary fibers. Vitamin A helps skin to be healthy and dietary fibers prevent constipation.
Rich maintenance of gland. There is 6 times more gland in hijiki than in the chicken's liver. It helps to be released from gland.
Rich maintenance of calcium. There is 5 times more calcium in hijiki than in milk. It strengthens bones and promotes prevention of illnesses.
Processing of hijiki
Lifted from the sea hijiki has a tart taste and stays firm even after drying. It can't be eaten in such way. That's why just collected hijiki is washed, boiled and dried on the sun. As the result we can see the dry hijiki. You can often find "fresh hijiki", but it is nothing more than dry hijiki just soaked in water.
How to soak hijiki
It's necessary to put it into water for 30 minutes or for 1 hour. Then wash it in flowing water. Water turns brown if hijiki is soaked in it. These are the safe pigments, which contains hijiki.
Kinds of hijiki
Me-hijiki. It is also called "kome-hijiki" and "hime-hijiki". This is the leave part of hijiki with a very pleasant taste.
Naga-hijiki. It is also called "kuki-hijiki". This is the stalk of hijiki. It needs to be bitten through.
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