Brittle and black, and one of the tastiest seaweeds, hijiki comes in 1 – 2.5 cm strands with a mild anise-like flavour. It is black, stringy, sweet and rather chewy, high in calcium and is used in salads, mixed vegetable dishes and soups. Hijiki is full of iodine and minerals.
It might need to be rehydrated in warm water for about 20 minutes to be usable.
There are warnings about the use of Hijiki and the level of arsenic it contains. Please do your research before using.
Konbu | Kombu | Kelp
This is kelp, dried to make long dark green or brown leathery strands or sheets. It is eaten as a vegetable. Very rich in minerals.
Available in pliable sheets, konbu/ kelp, tastes of the sea. It should be wiped before use. It is likely to become bitter and should always be simmered rather than boiled.
Used pre-eminently as a maki sushi wrapper, nori comes in thin sheets of iridescent black, dark green or purplish seaweed. Buy toasted nori (yakinori). Nori has a sweet ocean taste, is extremely rich in protein, vitamins, calcium, iron and other minerals. Unused nori can be wrapped in plastic and stored in a cool dark place.
Black in colour, Sea Spaghetti has the colour and texture of pasta and the width of fettuccine. It needs to be soaked before cooking and can be used in place of noodles, giving dishes the taste of the ocean. It is quite versatile and can be mixed with pasta, placed in salads or served with a sauce. It can also be pan fried for a few minutes with garlic, salt and pepper, for a side dish.
Recipes: Sea Spaghetti
Bright green in colour when reconstituted, this strand-like seaweed with long green fronds has a lovely ocean taste and pleasing silky, slippery texture. It is also extremely nutritious and said to be good for the hair and skin. It is used in soups and salads. Soak in warm water for 20 minutes to soften. Sometimes it comes with a spine which is tough and needs to be cut off.
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