hijiki (edible seaweed)
A type of dark, stringy seaweed commonly used in Japanese cuisine, often simmered with soy sauce and sugar. Usually sold dried.
Simmered hijiki is a taste of home cooking.
乾燥ひじきは水で戻してから使います。
Dried hijiki is rehydrated in water before use.
昆布 is a broad, flat kelp used for stock, whereas ひじき is a dark, twig-like seaweed simmered in soy-based dishes.
land seaweed; Salsola komarovii; saltwort
Usually written in kana; the kanji forms 鹿尾菜 and 羊栖菜 are rare.
Katakana spelling is sometimes used, especially in product labels or menus.
Rarely used kanji form.
Rarely used kanji form.
The origin of the word is uncertain. The kanji forms are ateji and rarely used.