hijiki

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hi·ji·ki

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

[Japanese.]
References in periodicals archive ?
And other even more exotic foodstuffs - including moonfish, quinoa grain and hiziki plant - are coming along to take their place.
And cabbage could be overtaken by hiziki, a strong- tasting sea plant.
2034: Moonfish fingers, quinoa (aperuvian grain), hiziki (strong-tasting sea plant), baked anasazi beans, pomegranate squash
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.
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.
By combining it with dark green parsley and sesame seeds, you create a mineral-laden delicacy The strong "Sea" taste can be moderated by cooking hiziki in apple juice and by combining it with other vegetables.
Soak hiziki in water for 5 minutes and chop finely.