Mitoku Macrobiotic Tsushima Wild Hijiki
Mitoku Macrobiotic Tsushima Wild Hijiki
The Boshu Peninsula of Japan is famous for its superior quality wild hijiki. The entire bush-like plant is harvested, steamed for several hours to make it more tender, and then sun-dried. Although stronger-tasting than some sea vegetables, hijiki is very sweet and tender. Try it combined with sweet-tasting vegetables; mixed with blanched vegetables and served with a creamy tofu dressing; or, after cooking with carrots and onions, rolled up in pastry dough and baked for strudel.
Click To Enlarge
- Item #: SV003
