Hijiki Salad (ひじきサラダ) is a wholesome Japanese side dish made with hijiki seaweed, colorful vegetables, and a light sesame-soy dressing. Rich in fiber, minerals, and plant-based nutrients, this refreshing salad is a staple in Japanese home cooking, bento boxes, and traditional set meals. Its combination of tender seaweed, crisp vegetables, and savory dressing creates a delicious balance of texture and flavor.

Easy to prepare and naturally packed with umami, Hijiki Salad is a healthy addition to any Japanese-inspired meal.

What Is Hijiki Salad?

Hijiki Salad is prepared by rehydrating dried hijiki seaweed and mixing it with vegetables such as carrots, cucumbers, edamame, and corn. The ingredients are tossed in a simple dressing made with soy sauce, rice vinegar, sesame oil, and a touch of sugar. Toasted sesame seeds add a fragrant finish and a pleasant crunch.

Unlike heavily seasoned seaweed dishes, Hijiki Salad has a light, refreshing taste that complements grilled fish, rice, and other Japanese favorites.

Note: Hijiki naturally contains relatively high levels of inorganic arsenic compared with many other edible seaweeds. It is generally enjoyed in Japan in moderate portions as part of a varied diet. Following package preparation instructions and eating it occasionally rather than in large amounts is recommended.

Ingredients

For the Salad

  • 25 g dried hijiki seaweed
  • 1 medium carrot, julienned
  • 1 small cucumber, thinly sliced
  • ½ cup cooked edamame, shelled
  • ½ cup sweet corn kernels
  • 2 tablespoons finely sliced green onions

For the Dressing

  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon mirin (optional)

Garnish

  • 1 tablespoon toasted white sesame seeds
  • Shredded nori (optional)

Kitchen Equipment

  • Medium bowl
  • Saucepan
  • Colander
  • Mixing bowl
  • Whisk
  • Measuring spoons

Step 1: Rehydrate the Hijiki

Place the dried hijiki seaweed in a bowl.

Cover with plenty of cold water and soak for 20–30 minutes, or according to the package directions, until fully expanded.

Drain well.

Briefly blanch the rehydrated hijiki in boiling water for 2–3 minutes, then drain and allow it to cool.

Step 2: Prepare the Vegetables

Julienne the carrot.

Thinly slice the cucumber.

Cook the edamame if needed and remove the beans from the pods.

Prepare the corn and green onions.

Step 3: Make the Dressing

In a small bowl, whisk together:

  • Soy sauce
  • Rice vinegar
  • Sesame oil
  • Sugar
  • Mirin (if using)

Whisk until the sugar has dissolved completely.

Step 4: Assemble the Salad

In a large mixing bowl, combine:

  • Rehydrated hijiki
  • Carrot
  • Cucumber
  • Edamame
  • Corn
  • Green onions

Pour the dressing over the salad.

Toss gently until all the ingredients are evenly coated.

Step 5: Garnish and Chill

Sprinkle with toasted sesame seeds and shredded nori if desired.

Refrigerate for 15–20 minutes before serving to allow the flavors to blend.

Serving Suggestions

Hijiki Salad pairs wonderfully with:

  • Steamed Japanese rice
  • Grilled salmon
  • Teriyaki chicken
  • Tamagoyaki
  • Miso soup
  • Karaage
  • Tofu dishes
  • Bento lunches

Tips for Perfect Hijiki Salad

  • Follow the soaking time recommended on the hijiki package.
  • Drain the seaweed thoroughly to prevent a watery salad.
  • Cut the vegetables into thin, even strips for the best texture.
  • Chill the salad before serving for a fresher flavor.
  • Toast the sesame seeds just before garnishing for extra aroma.
  • Adjust the dressing to your preferred balance of sweetness and acidity.

Flavor Variations

Tofu Hijiki Salad

Add cubes of firm tofu for extra protein.

Seafood Hijiki Salad

Mix in cooked shrimp or imitation crab for a seafood twist.

Avocado Hijiki Salad

Add diced avocado just before serving for a creamy texture.

Mushroom Hijiki Salad

Include sautéed shiitake or shimeji mushrooms for additional umami.

Spicy Hijiki Salad

Add a pinch of shichimi togarashi or a drizzle of chili oil for gentle heat.

Storage

Store Hijiki Salad in an airtight container in the refrigerator for up to 3 days.

Stir gently before serving if the dressing settles.

Freezing is not recommended, as the vegetables may lose their crisp texture.

Nutritional Information (Per Serving)

  • Calories: 130 kcal
  • Protein: 5 g
  • Carbohydrates: 12 g
  • Fat: 7 g
  • Fiber: 5 g
  • Sodium: 390 mg

Why You'll Love This Recipe

  • Authentic Japanese home-style side dish
  • Rich in fiber, vegetables, and plant-based nutrients
  • Light, refreshing, and full of umami flavor
  • Easy to prepare in under 30 minutes
  • Perfect for meal prep and bento boxes
  • A colorful and healthy addition to any Japanese meal

Hijiki Salad is a classic Japanese side dish that combines the earthy flavor of sea vegetables with crisp vegetables and a light sesame-soy dressing. Whether served alongside grilled fish, rice, or a complete Japanese set meal, this nutritious salad offers a refreshing balance of flavor, texture, and traditional Japanese home-style cooking.