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Topic: Hijiki

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	Hijiki - Wikipedia, the free encyclopedia
		Hijiki is known to be rich in dietary fibre and essential minerals.
		Hijiki is green to brown in colour when found in the wild.
		Hijiki seaweed may also be mixed in with rice for sushi, but is not used as a wrap to prepare sushi.
	en.wikipedia.org /wiki/Hijiki (587 words)

	Kikkoman Soy Sauce - Food Forum
		Hijiki is a perennial seaweed that germinates every year for seven to eight years, attaching itself to rocks along the coastline.
		Hijiki-no-nitsuke (hijiki seasoned with soy sauce and mirin, or sweet cooking sake, and complimented by strips of carrot and other ingredients) is a frequent feature of home cooking.
		Both wakame and hijiki are low-priced and tasty kanbutsu that are important ingredients of the Japanese diet.
	www.kikkoman.com /forum/022/ff022.html (925 words)

	Canadian Food Inspection Agency - Fact Sheet - Inorganic Arsenic and Hijiki Seaweed Consumption
		Hijiki is one of several types of seaweed that are imported to Canada for human consumption.
		Hijiki seaweed is normally eaten with other foods such as vegetables or fish.
		Although no known illnesses have been associated with consuming hijiki seaweed to date, inorganic arsenic is suspected of causing cancer in humans and exposure to high levels of inorganic arsenic has been linked with gastrointestinal effects, anemia and liver damage.
	www.inspection.gc.ca /english/fssa/concen/specif/arsenice.shtml (486 words)

	stewed-hijiki recipe from FatFree (Site not responding. Last check: 2007-11-02)
		Stewed Hijiki ------------- About 2/3 of 2.1 oz bag of dried hijiki seaweed 5 dried shiitake mushrooms half a carrot, a few green beans a little konnyaku if you have it (only found at Japanese food stores?) 1 TBSP sugar about 1/4 c reduced sodium soysauce Soak the hijiki 15 minutes in water to cover.
		Drain the hijiki (if strands are long, you might want to cut it-- but my 3 yo enjoys eating the long pieces like spaghetti).
		Simmer hijiki and the mushrooms in the soaking water and additional water (enough to cover).
	www.fatfree.com /recipes/japanese/stewed-hijiki (225 words)

	Mitoku Organic Hijiki 1.76 oz bag
		Hijiki is enjoyed by natural foods cooks worldwide.
		Hijiki may be served as a side dish, added to "kinpira" or simmered with shoyu and rnirin.
		Hijiki is also a flavorful addition to light noodles, grains, or vegetable salads and is traditionally used to strengthen the lungs.
	www.simply-natural.biz /Mitoku-Organic-Hijiki.php (103 words)

	Hijiki \| Clearspring Ltd. (Site not responding. Last check: 2007-11-02)
		Hijiki comes as short fl strings that are richly flavoured and make a satisfying dish when sautéed with vegetables or cooked and mixed with tofu or seeds.
		Hijiki contains an abundance of minerals, and it has been said that the thick, lustruous hair of many Japanese people is partly due to their regular intake of hijiki sea vegetable.
		Clearspring Hijiki is Hizikia fusiforme, sustainably wild harvested and dried in Japan.
	www.clearspring.co.uk /japanese/seaveg/hijiki (165 words)

	Great Eastern Sun - Emerald Cove® Sea Vegetables (Site not responding. Last check: 2007-11-02)
		In fact, there is more calcium in hijiki than there is in an equivalent weight of cow's milk (100g of whole milk contains 12g of calcium).Hijiki is harvested in early spring, just as it reaches its peak of flavor.
		This traditional way of preparing the hijiki uses the whole plant (stem, buds, and leaves) and ensures that valuable nutrients are not lost.
		Because of this, it is known as whole hijiki.
	www.great-eastern-sun.com /shopnew/pages/591705.html (131 words)

	Hijiki - Clearspring's Response to FSA Warning (Site not responding. Last check: 2007-11-02)
		The FSA further advised that hijiki has not been banned and that any ban would warrant more research than that which is currently available.
		Hijiki is known to be rich in dietary fibre and essential minerals and according to Japanese folklore hijiki aids health and beauty and the thick, fl, lustrous hair of the Japanese is connected to this regular consumption of small amounts of hijiki.
		Hijiki has been sold in UK natural products stores for 30 years and hijiki's culinary uses have been adopted in the West.
	www.macrobiotics.co.uk /hijikiwarning.htm (639 words)

	Seaweed warning hijiki has high levels of arsenic
		Hijiki is a distinctive, almost fl, shredded seaweed, that is used mainly as an appetiser or starter in some Japanese restaurants.
		If you have eaten hijiki occasionally it is unlikely that you have raised your risk of developing cancer significantly.
		Hijiki is also sold for use in soups and salads and some vegetarian and vegan dishes where seaweed is an ingredient.
	www.medicalnewstoday.com /medicalnews.php?newsid=11346 (268 words)

	hiziki - Ask.com Web Search
		Hijiki or hiziki (Japanese: 鹿尾菜 or 羊栖菜) (Sargassaceae), is an uncommon type of edible seaweed commonly found on rocky coastlines.
		Hijiki, celery, cabbage, and lettuce topped with a dressing made from mayonnaise, sesame seeds, lemon juice, soy sauce, and sesame oil.
		Hijiki and shredded carrots stir-fried with white and fl sesame seeds and seasoned with tahini and lemon juice.
	search.ask.com /web?q=hiziki (353 words)

	Hijiki & Olive Tapenade
		Tapenade is a heady Provencal blend of olives, capers, and anchovies.
		The result is a bold and rustic dip for raw vegetables or chips and a memorable spread for bread or wafer-thin rice crackers.
		Place the hijiki in a large bowl and pour enough boiling water on top to cover it by 2 inches.
	www.compassionatecooks.com /r/hijiki.htm (183 words)

	Sea Vegetables/Seaweed
		Hijiki: looks like fl linguine, high in calcium, iron, potassium and phosphorus.
		Sample recipe: Hijiki with red peppers and lime, a side dish with broiled or baked tofu.
		Soak the hijiki in water for 5 to 10 minutes until tripled in size.
	www.annieappleseedproject.org /seaveg.html (722 words)

	Tip: Hijiki - Food
		Hijiki (sometimes spelled "hiziki") is a dried fl seaweed, or sea vegetable, with a slight anise flavor and high calcium content; it is found in Asian markets and in some supermarkets.
		To reconstitute before adding to recipes, put the hijiki into a bowl and cover with warm water; allow to stand until the hijiki begins to soften, about 15 minutes.
		Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair.
	www.nbc5.com /food/4988834/detail.html (342 words)

	*how to make hijiki, hijiki recipe*
		Soak hijiki in plenty of water for 30 min.
		Mean time slice carrots into 1 1/5 inch skinny strips.
		Cut hijiki to 1 1/2 ~ 2 inches long.
	www.geocities.com /anyrecipe/asian/recipes/hijiki.html (99 words)

	Clearspring Hijiki 50g
		It is at home in strong winter cooking combined with tofu, tempeh and sweet vegetables such as carrots and onions, and also as a flavourful addition to light summer salads.
		In Japan, hijiki means "bearer of wealth and beauty," and these tasty fl threads are treasured as one of nature's richest foods.
		Clearspring Hijiki grows wild along the rocky Pacific coast of the Boshu peninsula, in eastern Japan, and area famous for its mild, temperate climate and abundant sea vegetables.
	www.goodnessdirect.co.uk /cgi-local/frameset/detail/403682.html (390 words)

	Hijiki
		It is equally at home in strong winter cooking, combined with tofu or tempeh, carrots and onions, and also as a flavourful addition to light noodle, grain or vegetable salads.
		Before cooking soak Hijiki in cool water for 10-15 minutes.
		If adding to salads, parboil hijiki in lightly salted water for 10 minutes, then drain, chop and season to taste with shoyu and rice vinegar.
	www.organic.nl /prodinfo/57030.htm (179 words)

	Recipes
		Suggested accompaniments are marinated pumpkin, sesame spinach, teriyaki tofu and hijiki (recipes on request).
		Rinse the hijiki carefully in a big bowl and drain the water.
		Drain the hijiki in a strainer and rinse with cold water.
	www.cs.mu.oz.au /tsa/recipes.html (1370 words)

	Mitoku Organic Boshu Wild Hijiki 1.76 oz.(out ot stock till approx 02/08/2007)
		In Japan, where vegetables of the sea are as common to the traditional cuisine as garden vegetables, Boshu Hijiki is a favorite.
		Wild Hijiki thrives in the swirl of warm and cold currents of the pure coastal waters.
		Boshu Hijiki is unique in that it is never soaked, thus retaining all its valuable nutrients and trace minerals.
	www.simply-natural.biz /Boshu-Wild-Hijiki.php (264 words)

	Hijiki seaweed high in arsenic
		Very little hijiki is imported into New Zealand (estimated at less than 300kg annually).
		It is also sold for use in soups and salads and some vegetarian and vegan dishes where seaweed is an ingredient.
		“Adding Hijiki to the high risk food list means that all shipments must be tested and shown to have acceptable levels of arsenic before it can be sold in New Zealand.
	www.nzfsa.govt.nz /publications/media-releases/2004-10-21.htm (481 words)

	The Vegan Chef - Soba Noodles with Sesame Cabbage and Carrot Stir-Fry - Vegan Recipes - Vegan Message Board (Site not responding. Last check: 2007-11-02)
		Place the hijiki in a saucepan, cover with water, and leave to soak for 30 minutes.
		Drain the hijiki and return it to the saucepan along with 2 T. tamari, Sucanat, and enough water to cover.
		Add 3/4 of the hijiki (reserving some for garnish), reserved hijiki cooking liquid, and cooked soba noodles, and toss well to combine with vegetables.
	www.veganchef.com /soba.htm (335 words)

	bunnyfoot: hijiki with carrots
		following is deborah madison's recipe for hijiki seaweed with carrots and ginger.
		normally when i make this hijiki dish, i make it as my japanese moms taught me, using sugar and mirin, sliced shitake and aburrage (fried tofu puffs)...see what i mean by the kitchen sink?
		I suspect 2 cups of dried hijiki is a pretty large amount, though; I usually only use about a quarter cup or half cup to serve several people, since it expands so much during soaking in water.
	bunnyfoot.blogspot.com /2006/02/hijiki-with-carrots.html (845 words)

	Vegan.com Recipes of the Month, August 1999
		Rinse the hijiki briefly under cold running water, then place it in 2 cups of warm water and soak for 30 minutes.
		Meanwhile, toast the sesame seeds in a dry, heavy bottomed skillet over medium heat, stirring or shaking the pan frequently, until they are lightly browned and emit a wonderful roasted aroma.
		When the oil is hot enough to sizzle a piece of sweet potato, add the sweet potato strips to the pan, along with the salt and cayenne, and stir.
	www.vegan.com /issues/1999/aug99/gourmetrec.htm (676 words)

	Eating Hijiki Seaweed Increases Risk Of Cancer (Site not responding. Last check: 2007-11-02)
		Britain's Food Standards Agency is advising people not to consume hijiki seaweed because it can increase the risk of developing cancer if eaten regularly.
		The Food Standards Agency was prompted by a report from the Canadian Food Inspection Agency that showed levels of inorganic arsenic in hijiki seaweed were significantly higher than in other types of seaweed.
		Inorganic arsenic is suspected of causing cancer in humans and exposure to high levels of inorganic arsenic has been linked with gastrointestinal effects, anemia and liver damage.
	www.healthtalk.ca /seaweed_cancer_07292004_9322.php (151 words)

	Japanese Seaweed Salad Recipe - The Vegan Forum - a vegan message board
		while hijiki is soaking slice onion and saute in oil over medium heat.
		drain soaked hijiki; chop into 1 inch pieces and add to sauteing onion.
		steam separately and toss together, or add carrots to hijiki and cook together 15 to 20 minutes.
	www.veganforum.com /forums/showthread.php?t=7514 (550 words)

	Bento Corner (Site not responding. Last check: 2007-11-02)
		Rinse hijiki in water and then soak in water for about 15 minutes.
		After the hijiki has become plump, drain excess water by placing in a sieve.
		Place hijiki, carrots, chikuwa, and shiitake in a sauce pan and cook over medium heat for a few minutes.
	www.bentocorner.com /roller/page/bentoblog?catname=/Recipes (717 words)

	Golden Tofu Salad with Carrots and Hijiki Recipe \| Recipezaar
		The mild hijiki is a great way to introduce seaweed to wary family and friends.
		In a small saucepan, soak hijiki for 10 minutes.
		There was a somewhat similar recipe on the hijiki box that called for pre-fried tofu, abura-age, so I might try subbing that sometime, but it was really good this way.
	www.recipezaar.com /72581 (332 words)

	Seaweed called hijiki should not be eaten due to high levels of arsenic (Site not responding. Last check: 2007-11-02)
		Seaweed called hijiki should not be eaten due to high levels of arsenic
		The Food Standards Agency is advising people not to eat a type of seaweed called hijiki because of the high levels of arsenic that it contains.
		Please note that medical information found on this website is designed to support, not to replace the relationship between patient and physician/doctor.
	www.news-medical.net /?id=3624 (341 words)

	Cooks.com - Recipes - Hijiki
		Results 1 - 6 of 6 for hijiki.
		Rinse and soak hijiki in water for 10...
		together and add the hijiki which was boiled in...
	www.cooks.com /rec/search?q=hijiki (57 words)

	hijiki recipe from FatFree (Site not responding. Last check: 2007-11-02)
		rice vinegar (or cider vinegar or wine vinegar) Soak hijiki in water for 20 minutes.
		Lift out with a slotted spoon and place hijiki and one cup of settled soaking water into skillet.
		Add marinated hijiki to steamed vegetables and brown rice.
	www.fatfree.com /recipes/japanese/hijiki (74 words)

	10-minute Miso Soup
		Miso, a thick paste made from soybeans and sometimes grains, is the basis of the light yet fortifying and highly nutritious broth that is a foundation of Japanese cooking.
		Find it, along with flavorful hijiki sea vegetables, in Asian groceries or health-food stores.
		(Soup will be cloudy at first, but will settle upon standing.) Mound the cabbage, tofu, carrot, and if desired, hijiki sea vegetables, in center of each bowl; garnish with reserved green onion and serve.
	home.ivillage.com /cooking/recipes/print/0,,gs5d,00.html (164 words)

	Croquettes, Anyone? - Recipe Vegetarian Times - Find Articles
		Hijiki, with a slightly anise flavor, is a dried seaweed that is reconstituted in water and used as a vegetable.
		If using marinade, mix all ingredients and 1/4 cup water in medium bowl and add hijiki.
		Stir in hijiki and cook, stirring occasionally, 3 minutes.
	www.findarticles.com /p/articles/mi_m0820/is_2001_May/ai_73621969 (770 words)

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