Soak the hijiki in warm water to cover. It will expand to many times its original size. Peel burdock and cut into small pieces, and to prevent discolouring soak in water. Peel carrot and cut into ...

There is nothing like the crispy seared skin of salmon to augment the rich flavor of the meat. This preparation is made particularly appealing by the luscious little Olympia oysters from Washington ...

Salmon and hijiki rice is one of the clay pot recipes in “Donabe” by Naoko Takei Moore and Kyle Connaughton. Eric Wolfinger credited to Eric Wolfinger As summer becomes a memory and leaves turn to ...

Hokkaido in Japan is famous for four different varieties of crab, but the hairy crab (named for its hairy claws) is considered by many to be the sweetest and most delicate. In this dish, served at two ...

Of all the forms of seaweed eaten in Japan, hijiki, clinging to rocks near the shore, may be the most humble. But its rich flavor and versatility have made it an important part of Japan’s cuisine for ...

The black, stringy seaweed called hijiki may not be much to look at, but it packs plenty of flavor and nutrition into every bite, making it a perfect addition to the dishes described here. Dig in!

The next time you go to Trader Joe's, stock up on this frozen bag of Japanese Style Fried Rice with edamame, tofu, hijiki seaweed, and carrots. We received this tip from Tara Block, our editorial ...