Clearspring Hijiki 50g
Traditional Japanese sea vegetableAverage Reviews Customer Reviews Write Review
In Japan, sea vegetables have long been a staple food, prized for their varied flavours, their versatility in use, and their natural goodness.
In Japan, hijiki means "bearer of wealth and beauty," and these tasty black threads are treasured as one of nature's richest foods. Clearspring Hijiki grows wild along the rocky Pacific coast of the Boshu peninsula, in eastern Japan, and area famous for its mild, temperate climate and abundant sea vegetables. Hand-picked at low tide in early spring, the whole hijiki plants are immediately steamed for over nine hours, until perfectly tender. They are then carefully dried, graded and packaged.
Hijiki's rich black colour adds vivid contrast and beauty to any meal. It is at home in strong winter cooking combined with tofu, tempeh and sweet vegetables such as carrots and onions, and also as a flavourful addition to light summer salads.
To reconstitute, soak one cup of Clearspring Hijiki in cool water for 10-15 minutes. (It will expand to almost triple its volume.) Drain and rinse under cold water to remove any sand or shells.
Dried sea vegetable (Hizikia fusiforme
Typical values per 100g:
Energy 448kJ/106kcal, Protein 9.5g, Carbohydrate 15.3g (of which sugars 0.3g), Fat 0.7g (of which saturates 0.4g), Fibre 45g, Sodium 1.5g, Calcium 1550mg, Magnesium 630mg, Iron 36.4mg, Iodone 40.8mg
Sea vegetables are naturally rich in iodine. Iodine is essential for good health but excess intake may affect thyroid function. Guidance from food safety authorities suggest limiting consumption of this sea vegetable product to mo more then 5g per week (dry weight) for adults. Children under 4 years of age are recommended a third of this quantity.
In July 2004, the Food Standards Agency (FSA) issued a warning on its website advising people not to eat hijiki because of the high level of inorganic arsenic that it contains. The FSA is not intending to ban the product. Clearspring responded by temporarily withholding distribution while they reviewed the situation. They have resumed distribution following the publication of the Japanese Ministry of Health and Welfare's response saying that it is safe to eat hijiki as part of a balanced diet as it has been eaten in Japan for centuries. Please contact us if you would like any further information.
Dairy Free, Egg Free, Lactose Free, Vegan, Vegetarian
Customer reviews - Clearspring Hijiki 50g
Tue 22nd Oct 2013
Kimchi is a Korean dish, made in the autumn and left to ferment. It's a really easy fermented food to make and once tasted, you'll be hooked.
1 cabbage, any kind will do.
As many carrots as you feel like adding, I add lots as it makes the kimchi sweeter.
1 small head of cauliflower, optional but we like it added.
1 small head of broccoli, optional, but we also like to add this.
As much seaweed as you can afford to use. Washed and drained.
As many peppers as you feel like adding, we like lots of red and yellow as it adds a nice taste and attractive colour.
Wash and chop all the veg, don't make the pieces too small as they reduce in size during fermentation.
Place all the veg into a huge bowl, must be glass or ceramic.
Make up a salt and water solution, it needs to cover the veg and be quite salty. Goodness Direct sell some really good salt, use an unrefined salt, do not use table salt.
Pour the solution over the vegetables and place a large plate on top to ensure they are completely covered with the liquid.
Leave this to soak for 24 hours in a cool room.
After 24 hours the vegetables will have softened, at this point drain off most of the liquid into a jug, put aside as you may need to add some back to the mix.
Taste the vegetables, they should be salty but not overly salty. If they need more salt add some now. If they taste very overly salty, they can be rinsed in cold water and drained. The salt is a really important factor for preserving the ingredients.
You now need to make a paste in a blender of the following -
1 large onion.
Fresh ginger root, I always put a good inch of root but more can be used if you like it.
3-4 fresh chillies, if you want it hotter, you can add more. I sometimes put small red chillies straight into the veg mix, removing the stalk first. They are really tasty after fermentation.
4-5 cloves of garlic.
Once you have blended this to a paste, add it to the vegetables and mix well.
I usually put it in a Rumtopf jar at this point but you can use the same bowl that the veg was soaked in if you do not have one.
Place a saucer or plate that fits inside the container facing upwards and put a weight onto it, a jar filled with water works well, make sure the lid is on tightly. The ingredients must be slightly covered with the liquid. If it isn't add some of the salt water until it is.
Cover the whole container with a large plate or suitable lid and leave in a corner of the kitchen where it is not too hot.
Check it every 24 hours, it should change gradually over a few days. Taste a piece of veg daily to see when it suits your palate. I like it when it becomes sweeter and tastes like you want to start eating more. Ensure it is always covered with the liquid, keep it weighed down. I usually leave mine for 5 to 7 days before jarring and storing in the fridge. I usually try to fill the jar with as much veg as possible and as little of the liquid as possible.
The salt water that was drained off originally can be used in cooking. Any liquid left from the jarring of the kimchi can be jarred on it's own and drunk as a tonic.
Warning, it does make your kitchen smell strange while fermenting and when you open a jar to eat it, the initial smell is strong, but the taste and the goodness of the product more than makes up for it.
We serve it as a side dish with Asian food and salads. I have been asked for jars of it by people who have initially not wanted to try it. Some of them now make their own, I'm glad to say.
It will keep in a well sealed jar for months, I have kept one for a year and it was still delicious and had no mould or any nasty stuff forming.Reviewer's Name:
Reviews Clearspring hijki -
Fri 19th Jul 2013
Hijiki adds a lovely non-fishy flavour to stir frys and also can be used as a side dish.Reviewer's Name:
G A Austin