Hijiki is a type of fibrous black seaweed. It grows in areas such as along the coasts of Japan, Korea, and China. Hijiki is typically used in Japanese cuisine. In fact, hijiki and is a traditional chunk of Japan’s diet and is used in stir-fries, salads, vegetable dishes, sushi, and other fish dishes.
Hijiki is usually quite dry. As such, it needs to be soaked and rinsed in water before use. During the reconstruction process, the size of the seaweed increased fivefold. After soaking, hijiki leaves are more like slick black noodles than they are plants.
As unpleasant as they might feel, hijiki is high in fiber content, which serves to give the seaweed a unique texture. The taste of hijiki is relatively weak. It is usually cut very finely and combined with things like sushi rice, grains, dipping sauces, and condiments.
Many other types of seaweed are used as wraps for things like sushi and eggrolls. Hijiki, however, is not. Moreover, the Japanese believe that this seaweed has many healing properties. For example, it is believed that hijiki has the ability to nourish nails, hair, and skin, as well as strengthen bones and teeth, and to detox the body.
Hijiki is often used as a natural remedy to treat congestion, intestinal problems, and even high blood pressure. What’s more, hijiki’s high calcium content may help treat anxiety-related problems, while hijiki’s iron content may help with anemia.
Despite hijiki’s benefits, many people believe it to be dangerous to consume because of the high levels of naturally present inorganic arsenic in seaweed.
There are actually many countries that warn against the potential dangers of arsenic in hijiki. For example, Canada’s Food Inspection Agency warned about hijiki’s arsenic content in a statement made in 2001. And Britain’s Food Standards Agency subsequently did the same in 2004.
New Zealand’s Food Safety Authority is another group that’s been outspoken about hijiki’s arsenic levels, as is Hong Kong’s Food & Environmental Hygiene Department.
This matter certainly commands attention, as inorganic arsenic is linked to liver damage, gastrointestinal problems, and even cancer.
The arsenic content in hijiki is considered toxic. However, the Ministry of Health, Labor, and Welfare in Japan noted that the Japanese as a whole actually consume very little hijiki per day. And as a result, it’s unlikely that it’s enough to raise concerns.
The bottom line comes down to whether you feel it’s safe to use hijiki in your diet. If you do decide to use it, hijiki should be used sparingly in all cases. Since its main use is often to add texture, you shouldn’t need any more than a tablespoon or two.
Plus, consuming such a small amount of hijiki is most likely more than safe.
Benefits of Hijiki
There are many potential health-related benefits of hijiki, including:
- Increasing metabolic efficiency
- Balancing hormonal activity
- Eliminating sleep disorders
- Improving digestive health
- Increasing energy levels
- Lowering cholesterol
- Strengthening bones
Hijiki might sound like it’s a rare and exotic food. After all, it’s not every day that most people consume seaweed. But if you have ever eaten at a Japanese restaurant, then you have probably already eaten this beneficial sea vegetable.
Nutritional Value and Benefits
Although hijiki is often considered a delicacy in your diet, it also serves a very important function in. Like many marine vegetables, hijiki contains a variety of crucial minerals. What’s more, there are also large amounts of vitamin K, dietary fiber, calcium, magnesium, iron, and iodine.
Iodine is an essential component for maintaining health and keeping your body functioning properly. It also plays a key role in your body’s regulation and balancing of hormones. This is due to it directly interacting with your thyroid gland, which is a very important aspect of your body’s endocrine system.
While it’s true that excessive amounts of iodine may be harmful, the fact is that most people fail to get enough of it in their diets. And as it turns out, hijiki is a good place to look for iodine. It’s just another reason why seaweed is such a beneficial vegetable.
And like many other vegetables, it is rich in dietary fiber to ensure a smooth, healthy digestion process. What’s more, dietary fiber stimulates your body’s peristaltic movement, allowing food to pass through your digestive tract, thereby maximizing nutrient intake while reducing constipation.
Unprecedented levels of iron are also found in hijiki. Some tested varieties have as much as five times the iron content of chicken liver. Indeed, hijiki is considered to be one of the best sources of concentrated iron.
This means using hijiki in your weekly diet can easily prevent anemia. And by having a proper amount of iron in your body, you can effectively increase the number of red blood cells in your body, thereby increasing the oxygenation of your limbs while boosting your energy levels.
When you age, losing strength and needing to pay more attention to your bones’ durability is inevitable. But if you consume the right minerals in your diet, you can prevent the pain and debilitating conditions associated with osteoporosis.
Furthermore, hijiki has more calcium compared to milk. This is quite groundbreaking, as milk is generally considered to be one of the best sources of calcium. There’s no question that hijiki can play significant roles in improving your health.
But it’s crucial that you make sure to consume the right amounts of hijiki each day. In doing so, you can effectively avoid the dangers associated with arsenic and iodine. And you will safely enjoy the many benefits that hijiki has to offer.
Is Hijiki a Good Choice for Vegans?
Without a doubt. Hijiki is an all-vegan source of essential nutrients that your body needs to function at its very best. With a balanced diet, hijiki can play a vital role in keeping you strong, energetic, and overall very healthy.