tag:blogger.com,1999:blog-96381718116031649.post5080624640331827453..comments2023-10-09T20:11:13.388+09:00Comments on Tokaido Notebook: Hijiki and Carrot Saladnakjihttp://www.blogger.com/profile/11856813120254829569noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-96381718116031649.post-23818307098163159332008-06-07T16:25:00.000+09:002008-06-07T16:25:00.000+09:00Follow-up:Today, I went to a bigger supermarket an...Follow-up:<BR/>Today, I went to a bigger supermarket and found packs of fresh hijiki. I looked at the back of one pack and found it was dried hijiki that was reconstituted (乾燥戻しひじき).Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-96381718116031649.post-52984183741507463732008-06-03T18:11:00.000+09:002008-06-03T18:11:00.000+09:00Yeah, this stuff was so black, it blew the rest of...Yeah, this stuff was so black, it blew the rest of the picture out, and made my husband cranky because he couldn't get a decent shot. I left it, because I thought it looked cool. I hope you find it, because it's quite tasty!nakjihttps://www.blogger.com/profile/11856813120254829569noreply@blogger.comtag:blogger.com,1999:blog-96381718116031649.post-15934825970878906592008-06-03T14:55:00.000+09:002008-06-03T14:55:00.000+09:00Don't worry.According to http://www.tbs.co.jp/hana...Don't worry.<BR/>According to <BR/>http://www.tbs.co.jp/hanamaru/tokumaru/t080324.html<BR/>yours looks like "kama age" hijiki.<BR/>When raw, hijiki is greenish brown.<BR/>I'll look for the same kind of hijiki the next time I go shopping!Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-96381718116031649.post-274107983407141382008-06-03T14:30:00.000+09:002008-06-03T14:30:00.000+09:00Wow, I wonder what I had...aside from the "hijiki"...Wow, I wonder what I had...aside from the "hijiki" in hiregana, all I could read was the kanji for "fresh" on a gold sticker up in the corner. Tasted great, though - in fact - it got better every day in the fridge.nakjihttps://www.blogger.com/profile/11856813120254829569noreply@blogger.comtag:blogger.com,1999:blog-96381718116031649.post-79276982066701606112008-06-03T11:26:00.000+09:002008-06-03T11:26:00.000+09:00Personally, I have never seen it, or maybe I haven...Personally, I have never seen it, or maybe I haven't looked far enough.<BR/>Anyway, there can be no "fresh" hijiji at the supermarket, because hijiki is simmered for four hours before being shipped, according to the TV show, Tameshite Gatten. When raw, hijiki is inedible.Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-96381718116031649.post-89090230272937197062008-06-03T11:09:00.000+09:002008-06-03T11:09:00.000+09:00Is fresh hijiki unusual? I found it near the fish ...Is fresh hijiki unusual? I found it near the fish section. It took about ten or fifteen minutes of simmering. Since the recipe called for dried hijiki, it just said to simmer until the hijiki was tender - but it started off tender! So I just added the dashi in stages and simmered it until it was absorbed.nakjihttps://www.blogger.com/profile/11856813120254829569noreply@blogger.comtag:blogger.com,1999:blog-96381718116031649.post-5023953505498830352008-06-03T10:41:00.000+09:002008-06-03T10:41:00.000+09:00Fresh hijiki... That sounds great! I have never u...Fresh hijiki... That sounds great! I have never used it before. Hijiki no nimono (simmered hijiki) is a favorite "jobi sai" of mine. Kiriboshi (cut and dried) daikon no nimono is another.<BR/>I'm curious, how long did it take to make your "hijiki and carrot salad"?Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.com