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Our all natural wildharvested HiJiki seaweed is fresh in stock and stored in light/climate controlled rooms for nothing but the best in pure goodness and premium seaweed potency. We have added several new seaweeds to our inventory. Please check out our competitive prices for the best seaweeds on Earth from the best seaweed harvesters on Earth!
Hijiki may be the most versatile seaweed of all sea veggies! It's also extremely high in fiber - about 40% of it in dried form is fiber. Hijiki is not commonly seen on the menus of Japanese restaurants since it's used mostly for homely home cooking. It comes in dried form, as do most other seaweeds.
Hijiki comes in two forms mostly: regular hijiki, (which is what you will find for sale at www.SharpWebLabs.com and www.FloridaHerbHouse.com as well as in our Florida retail shops) the rather twig-like in dried form, and me hijiki, small buds of hijiki that looks like black tea in dried form. Once regular hijiki is reconstituted, it looks like long black noodles. The traditional way to cook hijiki is to stew it in dashi stock flavored with soy sauce and often sugar, together with vegetables like carrot or lotus root, or fried tofu (aburaage). Since it's fairly neutral in flavor, it can be used in salads, or stir fries and such.
Sea vegetables contain 10 to 20 times the minerals and vitamins of land vegetables. Gram for gram, they are higher in vitamins and minerals than any other class of food. The minerals are available in chelated, colloidal forms that make them especially available to the bodies of humans and animals, a concept known as "bioavailability." All sea vegetables contain significant amounts of protein, sometimes as much as 48%. Sea plants are also a rich sources of both soluble and insoluble dietary fiber. The large brown sea vegetabless known as the "kelps" (including wakame and kombu contain alginic acid. Studies have shown that alginic acid removes heavy metals and radioactive isotopes from the digestive tract, as well as strontium 90 from the bones.
Our Favorite Hijiki Salad!
Ingredients:
1/2 cup of SharpWebLabs.com Hijiki - On Sale At SharpWebLabs.com
1/3 cup of shredded carrots
1/2 Tsp white sesame seeds - On Sale At SharpWebLabs.com!
1/2 Tsp black sesame seeds - On Sale At SharpWebLabs.com!
1 Tsp of Sesame oil - On Sale At SharpWebLabs.com!
2 Tsp of Tahini
1/2 of a lemon
Directions:
Soak Hijiki in bowl for 10 min. Turn on Wok to medium heat, add Sesame oil, then add hijiki and carrots and seeds. Stir Fry for 3 minutes then pour into bowl. Add Tahini and Lemon Juice. Light and refreshing- good with salad or brown rice or both.
Vitamins
Sea vegetables contain vitamins A, B, C, and E.6 Moreover, many sea vegetabless contain what appears to be vitamin B-12, a vitamin normally found only in animal products. Avoiding B-12 deficiency has traditionally posed a problem for people on raw foods, vegan, macrobiotic, and vegetarian diets, but sea vegetables just might solve the problem. The source of the B-12 in sea vegetables remains a mystery (is it made by bacteria living on the surface or in the water?), and researchers wonder if it is not really B-12 but an "analogue" of something that resembles B-12 but cannot be utilized by the human body.
Minerals
The mineral content of sea vegetables is extraordinary, and is probably at the root of most of their healing properties. In the words of Shep Erhart, author of Sea Vegetable Celebration, "Every second of every day your body depends on minerals to generate billions of tiny electric impulses throughout your nervous system. Your heart would stop, your muscles would freeze, and your brain would black out if these minerals were not available in just the right amounts and the right form. The minerals in sea vegetabless are in colloidal form, meaning they retain their molecular identity while remaining in liquid suspension. Colloids are very small in size and are easily absorbed by the body's cells. Plants convert metallic minerals, which can be toxic, into colloids with a natural, negative electric charge. Negatively charged minerals have been shown to increase the transport and bioavailability of other foods and supplements.
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