Below is a list of all known varieties for Hijiki. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Arame | Arame — an edible algae/seaweed used in cooking. |
| Arame (Eisenia bicyclis) | A related brown algae, often grouped with Hijiki but much milder and more delicate. Sold in dried, shredded form. |
| Arame (Sautéed) | A common preparation where rehydrated Arame (a delicate relative of Hijiki) is sautéed with carrots, onions, and seasoned with soy sauce. |
| Fresh Hijiki (Raw) | Rarely sold outside of Japan, fresh Hijiki is harvested in spring and is much more tender than the dried, processed form. |
| Hijiki (Canned) | Cooked and seasoned Hijiki, often with soybeans, sold in a can as a ready-to-eat side dish. |
| Hijiki (Salad) | A common preparation where rehydrated Hijiki is mixed with edamame, corn, and a light dressing. |
| Hijiki Gohan (Hijiki Rice) | A Japanese dish of rice cooked with Hijiki, often with chicken and other vegetables, flavoring the rice. |
| Hijiki no Nimono (Simmered Hijiki) | A classic Japanese simmered side dish with Hijiki, soy sauce, mirin, carrots, and aburaage (fried tofu). |
| Me Hijiki (Buds) | The "bud" or "leaf" part of the Hijiki plant. It is more tender and delicate than Naga Hijiki. |
| Naga Hijiki (Long) | The long, stringy, "stem" part of the Hijiki plant. Has a firm, crunchy texture. |
| Sargassum (Various Species) | A genus of brown seaweed, including Hijiki. Most species are not commercially eaten, but some are foraged. |
| Sargassum fusiforme (Species) | The scientific name for Hijiki seaweed. |