Dried Seaweed Hijiki Sargassum Fusiforme for Salad

Dried Seaweed Hijiki Sargassum Fusiforme for Salad This dish is often called Hijiki Salad at Japanese restaurants in the US, I’m guessing this was a deliberate mistranslation. The Japanese name for this dish is Hijiki No Nimono which literally translates to “simmered hijiki”. I suppose “hijiki salad” is a more marketable name, and it’s not entirely inaccurate given that this dish is loaded with both land and sea vegetables. Although Hijiki No Nimono is a cooked dish, it’s typically served at room temperature. This is partly because Japanese meals are usually served with many small bowls of sides called kobachi. Since it would be pretty tough to prepare 5 sides and keep them all warm, some of them are made ahead so that they can be quickly dished out. The other reason why this Hijiki No Nimono is served at room temperature is that it needs time to rest to taste its best. if you serve this hot out of the pan it’s going to taste a little bland, but leave it in the fridge overni…

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