hijiki

(redirected from Hiziki)
Related to Hiziki: hijiki

hi·ji·ki

 (hē-jē′kē)
n. pl. hi·ji·kis
An edible seaweed with a strong flavor.

[Japanese.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
References in periodicals archive ?
Showcasing more than 100 enriching plant-based recipes that pair the freshest ingredients with cooking techniques meant to optimize their natural, native flavors, Christina reintroduces dishes that range from Spicy Sauteed Collard Greens; Sweet Root Vegetable Stew; Sesame Hiziki Salad; and Chickpea Farro Soup; to Sweet Corn Fritters; Fabulous English Muffins; Tempeh Reuben; Ginger-Poached Pears; and Orange-Scented Steamed Pudding.
Sea Vegetables such as sea weed, Kelp, Arame, Hiziki, Kombu, and Wakame and fish and shrimp, are also included in the list.
TIP Hijiki (also spelt Hiziki) is a sweet-flavoured seaweed extremely rich in iron and calcium.
To supplement possible trace mineral deficiencies, one need only add a small amount of a sea vegetable such as kelp, dulse, nori, kombu, wakame, arame, or hijiki (hiziki) to the daily diet.
2034: Moonfish fingers, quinoa (aperuvian grain), hiziki (strong-tasting sea plant), baked anasazi beans, pomegranate squash
And other even more exotic foodstuffs - including moonfish, quinoa grain and hiziki plant - are coming along to take their place.
Then they expect exotic Peruvian vegetables like Quinoa and sea plants like Hiziki, to have taken over from cabbage and mash.
Sea vegetables such as nori, wakame, kombu, hiziki, arame, dulse and agar-agar are an important part of the macrobiotic diet as they provide important vitamins and minerals.
For customers who are willing to delve into the eclectic, you can stock Vegetables from the Sea: Everyday Cooking with Sea Greens by Jill Gusman (HarperCollins, April 2003) which highlights trendy sea vegetables, such as nori, kombu, and hiziki. Gusman shares her knowledge about and a wide variety of recipes that includes these underwater treasures.
Aonori, made using green seaweeds with foliose thalluses (Enteromorpha, Monostroma, and Ulva), and hiziki, made using the brown seaweed Hizikia fusiforme, are the most typical products used in current Japanese cooking, Japan being the world's main consumer of seaweed.