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).

Okahijiki, Saltwort

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>

Okahijiki, Saltwort
Cooking of Saltwort Salad with Soy Sauce and Mustard Dressing
Cooking of Saltwort Salad with Soy Sauce and Mustard Dressing
Cooking of Saltwort Salad with Soy Sauce and Mustard Dressing
  1. Cook Oka-hijiki (150g) in boiling water for a few minutes.
  2. Soak them in cold water, drain, and cut into 3 -4 cm length.
  3. 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!

Saltwort Salad with Soy Sauce and Mustard Dressing

・Oka-hijiki
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”