By BelovedRooster on October 03, 2003
"The mild hijiki is a great way to introduce seaweed to wary family and friends. This was my favorite recipe from the Whole Foods class I took in Spring of 2003 at Bastyr University. Careful - the salad is highly addictive!"
Serving Size: 1 (134 g)
Servings Per Recipe: 4
"I've been eating hijiki and homemade tofu since I was a small child. When I saw this recipe, I thought I would give it a try. I've never used rice vinegar or seasame oil in my hijiki. I made this recipe exactly as written tonight and to be perfectly honest, if the hijiki was not so expensive I would have thrown it out. It was horrible. All you could taste was the sesame oil and rice vinegar. I don't know how any one could give this 5 stars. I think if you replace the rice vinegar with mirin, a little sugar, and abura-age it would taste a lot better."
"Addictive, indeed! I've made this three times already since discovering it here about a month ago. Nice contrast of textures, and a fresh clean flavor. Also, keeps well in the refrigerator for a few days. Thanks, BelovedRooster!"
"Yum. This is a colorful dish, has a nice mix of textures, and it tastes really good. I can't think of anything else that it tastes like to explain the flavor, but it doesn't taste weird at all, either. There was a somewhat similar recipe on the hijiki box that called for pre-fried tofu, abura-age, so I might try subbing that sometime, but it was really good this way."