Years ago, I saw this pic on flickr and asked for the recipe, and received a friendly and helpful answer–but somehow never got to trying the recipe. When I spotted hijiki at my Asian greengrocer’s, I decided it was high time to do so. And boy, am I glad I did! Carrot & Hijiki Salad w/ Purple Cabbage One of the main flavors is hijiki (Sargassum fusiforme), an algae or rather sea vegetable native to the Pacific ocean, which is used a lot in Japanese cuisine. It is rich in minerals such as potassium, iron or magnesium, but seems to have higher levels of arsenic as well. Is it dangerous? While the consumption of more than 4.7g hijiki seaweed per day could result in an intake of inorganic...
Letzte Kommentare