Japanese black seaweed products--

AI Overview

The black seaweed product that looks like rice is hijiki. This Japanese seaweed, also called hijiki or tot in Korea, resembles small grains or tea leaves when sold dried. After being rehydrated, it develops a firm, chewy texture.

Common uses for hijiki include:

Mixed with rice: It is a key ingredient in hijiki takikomi gohan, a Japanese mixed-rice dish.

Side dishes and salads: Hijiki is often simmered with other vegetables like carrots and fried tofu to create a savory side dish.

Stir-fries and soups: The earthy, slightly briny flavor makes it a versatile ingredient for adding flavor and nutrients to many dishes.

Potential confusion with other black seaweeds

Other varieties of black seaweed are different in texture from rice:

Nori: Best known for being pressed into thin, flat sheets used to wrap sushi and onigiri.

Arame: A type of kelp that comes in thin, dark brown strands with a milder, sweeter flavor than hijiki.

Fat choy: This terrestrial black moss, or blue-green algae, is used in Chinese cuisine. When dried, it looks like fine black hair, not grains.