In Japan, hijiki means "bearer of wealth and beauty," and these tasty black threads are treasured as one of nature's richest foods. It grows in clear, shallow waters. A rich source of calcium, often credited with giving the Japanese their lustrous hair. comes as short black strings that are richly flavoured and make a satisfying dish when sautéed with vegetables or cooked and mixed with tofu or seeds.
Hijiki's black colour contrasts well with yellow, orange and green tones of other foods.
Despite its long history of use and reputation as a health food in Japan, the UK Food Standards Agency (FSA) in 2004 questioned the consumption of hijiki because of the natural presence of inorganic arsenic. The Japanese Ministry of Health and Welfare's responded by saying that it is safe to eat hijiki as part of a balanced diet as it has been eaten in Japan for centuries.This Hijiki is Hizikia fusiforme, sustainably wild harvested and dried in Japan.
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