Saltwort Salad with Soy Sauce and Mustard Dressing
These are Japanese saltwort (Salsola komarovii). They are called “Oka-hijiki”, that means land (oka) + Sargassum fusiforme (hijiki).
Although “Hijiki” is a kind of seaweeds, which is written “鹿尾菜” in Kanji, literally “deer tail vegetable”, Oka-hijiki is a vegetable in land. It would be similar to Italian vegetable “Agretti”, “Agretto”, or “Roscano”
* If you don’t know it, click here “Chick pea hamburg with hijiki” of my Japanese blog site. You will see the black seaweed.
＜Let’s cook Oka-hijiki salad＞
- Cook Oka-hijiki (150g) in boiling water for a few minutes.
- Soak them in cold water, drain, and cut into 3 -4 cm length.
- Mix them with soy sauce (1 tbs), dashi broth (1/2 tbs), and Japanese mustard “karashi” (1/3 tbs) .
* Karahi flavor is similar to English colman’s mustard, but Japanese mustard is stronger and hotter.
Enjoy Oka-hijiki’s crunchy texture, Itadakimasu!
is a Japanese saltwort, Salsola komarovii. Oka-hijiki means land (oka) + seaweed Sargassum fusiforme (hijiki). 岡鹿尾菜（おかひじき） literally “Land deer tail vegatable”