What is Hijiki?

Hijiki is a black fibrous seaweed that grows along the coast of Korea, China and Japan. These seaweeds are most often used in Japanese meals and is a traditional part of the diet in this country. Seaweeds are used in vegetable and fish dishes, stirring fries, salads and sushi. It must be soaked in water and rinsed before it can be used. During the reconstruction process, seaweed increases up to five times. After this soaking, the leaves resemble slippery black noodles more than they are a plant. The taste of seaweed is relatively mild. It is often chopped very well and mixed into objects such as sushi rice, decreases and bandages and grains. This type of seaweed is not used to pack sushi, how often the other seaweed are. It is assumed that it nourishes hair, nails and skin, strengthen your teeth and bones and generally detoxify the body. It can be used to treat high blood pressure, overload and intestinal problems. Anxiety -related problems can be solved by a high content of seaweed calcium and jesterZO in Hijiki is good for anemia.

Despite these advantages, many are considered dangerous for consumption due to the high level of inorganic arsenic naturally present in seaweed. The Canadian food inspection agency issued arsenic warning in this diet in 2001. Food standards in Britain followed with similar warning in 2004. The New Zealand Food Safety and Department and Environmental Hygiene Department in Hong Kong is one of the publication of seaweed warning.

Inorganic arsenic can be associated with cancer, liver damage and gastrointestinal problems. Arsenal levels in Hijiki are considered to be toxic. However, the Japanese Ministry of Health, Work and Social Care pointed out that the average daily income of this seaweed for those who are in Japan is minimal and therefore unlikely that the backThere was serious damage.

Overall, those interested in using Hijiki in their food will have to trigger their own judgment on the safety of the item. It should always be used in small quantities. One to two tablespoons per portion is usually more than enough to add the texture to the bowl.