Rinse the dried hijiki seaweed in cold water and soak it in a bowl of water for 10 minutes. Drain the seaweed and place it in ...

In general, you'll also want to avoid harvesting seaweed from industrial areas, as it can absorb heavy metals and pollutants from the water. For example, edible hijiki often contains dangerous ...

Already a Honolulu Star-Advertiser subscriber? Log in now to continue reading. Soak hijiki in 4 cups water for 1 hour (it will expand a lot). Rinse well; drain. Meanwhile, cover aburage in hot ...

Seaweed is often large and leafy, and comes in hundreds of colorful varieties including dulse, hijiki, wakame, red algae, and kombu. Nori is one of the most popular seaweed varieties that's ...

It also makes a crispy snack." Other popular seaweed species? "Kombu, wakame, and hijiki are common types of seaweed used to make soups and broths and to add flavor to stews and casseroles.

Protein choices include ahi tuna, butter steak, salmon and shrimp, with toppings like avocado, hijiki seaweed and edamame. Add a sauce like Green Goddess or NJ Poke ponzu. There are also pre-made ...