Hijiki seaweed, kelp dried, cut
The strong sea flavor of the Japanese algae Hijiki may not appeal to everyone, but for lovers, kelp is a delicacy. Cut into strips and dried, Hijiki look like long, black tea leaves. Before preparation, the algae must be soaked longer than other types. When cooking, the volume quintuples, the algae remains bite-solid. It is well suited for soups and stews in combination with onions, carrots, mushrooms, germ sprouts or even tofu. If one smells Hijiki in sesame oil, the slightly sweetish taste comes into its own.
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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