When it is time to cook hijiki, the dried seaweed should be soaked in water and then cooked as part of a dish (or to be eaten alone).ДЄs with most seaweed, hijiki is an excellent source of fiber, vitamins, and minerals. Hijiki is a traditional sea vegetable that has been consumed in East Asia for centuries, and it is a form of brown algae.ДЄfter being harvested, hijiki is usually boiled and then dried, after which it develops a dark color. Uses: Vegetable (eaten alone), used in mixed dishes.Area of cultivation: China, Japan, Korea.They also contain some unique polyphenols and other phytonutrients that may have potential benefits ( 3, 4, 5). However, due to the growing popularity of Japanese cuisine, these vegetables from the sea are becoming increasingly popular.ДЄll forms of seaweed tend to be extremely nutrient-dense, which means that they offer a broad range of vitamins and minerals for very few calories. According to the Food and Agriculture Organization (FAO) of the United Nations, the biggest consumers of sea vegetables are China, Japan, and South Korea ( 2). Sea vegetables are consumed around the world, but they are particularly popular in Asia. Generally, seaweed refers to three main types of algae, as listed below ( 1): Sea vegetables are otherwise known as edible seaweed that come from the sea. Frequently Asked Questions About Sea Vegetables.Just clean it and really wash it with cold water.

Just donвЂ™t blanch the lato or it will be saggy. You can also add the same ingredients just like with the guso. The texture of lato is just like an 8th size of a grape and with like water inside, when you bite it, its crunchy and its like a bag of water that burst. It goes well with the shredded radish and some carrots too. I ate it with the wasabi and the kikkoman sauce. Every time I ordered sashimi here in the Japanese place they always had lato on the side. ItвЂ™s commonly used in the Japanese restaurant here for relish with the raw fish they serve like sushi and sashimi. Just without the fish.ДЄnother kind of seaweed is the Lato. Its just like how you make the kinilaw or ceviche. Mix all the ingredients together and serve. Do it twice and washit with water and give it a squeeze again to let the water out. On a separate bowl, we slice the radish so thinly, then put about 2 tbsp of rock salt in it and kind of squeeze in the process to let out the bitter juice in it. For us we had some other thing to do first with the radish. Some people will add the radish directly. You can also add some other veggies to it like cucumber, radish and shredded carrots. Add about a cup of vinegar, salt & pepper. On a separate bowl cut some onions, bell pepper, lemon or calamansi. Blanch it or boil water and put the guso on a strainer/colander and just pour the boiled water over it for just few minutes and wash it right away with water to cool it so that it would not be overcooked. The looks its like young branches of the tree without the leaves and colored green. Here in our household we mostly make the Guso (not sure what the English word for it) kind of seaweed. Yesterday for our lunch we made some seaweed salad.

Guso seaweed philippines