Plus one dish! How to make The Simmered Hijiki Seaweed
The hijiki seaweed has been popular as a healthy food in Japan since ancient times. Actually, the hijiki seaweed has been found attached to pieces of pottery from the Jomon period. Currently, about 90% of hijiki seaweed is produced in Korea or China, and only about 10% is domestically one. However, domestically hijiki seaweed has strong flavor and texture because it is a natural product. I recommend you try comparing them once! The hijiki seaweed has rich in calcium, potassium, and dietary fiber. All of these nutrients are necessary for us to maintain our health. For example, calcium is involved in the formation of strong bones, and dietary fiber (water-soluble) prevents the blood sugar level from spiking after meals. Also, the hijiki seaweed has a very low energy content of 11 kcal per 100g, so it suitable for people on a diet. The simmered hijiki seaweed is a dish that my mother often made at home. It has a sweet favor and is often put in to the lunch box. I like the taste so muc
