A Japanese seaweed that comes in narrow black ribbons several inches long. After harvesting, it's sun dried, then boiled and dried again. Hijiki (also called hiziki) is the most mineral-rich of its genre and has a salty, slightly anise character. It's reconstituted in water and used as a vegetable in soups and other dishes.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.