n. (taxlink Sargassum fusiforme species noshow=1), a brown seaweed used in Japanese cuisine.
(Sargassum fusiforme, syn. Hizikia fusiformis) is a brown sea vegetable growing wild on rocky coastlines around Japan, Korea, and China.
Hijiki has been a part of the Japanese diet for centuries. Hijiki is rich in dietary fibre and essential minerals such as calcium, iron, and magnesium. According to Japanese folklore, hijiki aids health and beauty, and thick, black, lustrous hair is connected to regular consumption of small amounts of hijiki. Hijiki has been sold in United Kingdom natural products stores for 30 years and hijiki's culinary uses have been adopted in North America.
Recent studies have shown that hijiki contains potentially toxic quantities of inorganic arsenic, and the food safety agencies of several countries (excluding Japan), including Canada, the United Kingdom, and the United States, have advised against its consumption.
Usage examples of "hijiki".
We order goma-ae, hijiki, futomaki, kappamaki, and an impressive array of raw things on rice rectangles.