Contains: dehydrated seaweed, wild Japanese seaweed.

Hiziki algae are algae in the form of tubular threads that grow under the rocks at the edge of the ocean, just 1-2 m below the water.
Hiziki needs a year to grow and is harvested by hand in the spring. Unlike other algae that are sun-dried and do not need further processing, hiziki is very strong in its natural state and therefore must be dried, steamed for 4 hours and then dried again. It is then soaked in copper juice (another seaweed often used in Japanese cuisine), to intensify the black color and then dry again.
Hiziki can be stored for a long time, without special conditions. It is an excellent source of minerals, including iron, has 14 times more calcium than milk and contains large amounts of protein, vitamins A and B and iron. These algae purify the body, especially blood sugar levels, so they are recommended for diabetics.
The wavy shape indicates quality hiziki seaweed. Cooked, hiziki have a firm texture and a delicious, persistent taste, and the black color of these algae matches any food.

Attention: in the water hiziki algae increase their volume by approx. 5-6 times the dry state.

Preparation: for preparation hiziki seaweed rinse well, soak in cold water for 15-20 min (3: 1 water: hiziki seaweed). Add Shoyu or Tamari soy sauce to taste. The remaining water is used for food. It is consumed as a garnish.

Made in Japan for Clearspring.
Packed in the UK

Recipe: Hiziki seaweed with dried white radish and dried tofu:
Ingredients needed for 4 servings:
-2 tablespoons dehydrated hiziki seaweed, washed and soaked in water for 30 minutes
-2 pieces of dried tofu, soaked in water, then squeezed and cut into thin slices
-1/2 dried white radish, soaked for 15 minutes and cut
-2 tablespoons shoyu (soy sauce)
-2 tablespoons mirin
-1 tablespoon rice vinegar
-2 tablespoons sesame seeds, lightly fried

Put tofu in a bowl with a thick bottom. Squeeze the white radish out of the water and place it over the tofu. Now add hiziki seaweed and softening water from hiziki and white radish. Water should cover the contents. Add shoyu, myrrh and rice vinegar and boil the seaweed for 40 minutes in a covered bowl. Remove the lid and continue to boil the seaweed until the excess liquid disappears.
"Hiziki with black radish and tofu" is served after adding the sesame seeds.