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Hijiki and Yellow Soybeans

This recipe is especially good if you wish to restrict your oil intake.

Prep Time

15 min

Cooking Time

1.5 hours





  • 2 cups soaked Hijiki

  • 1/2  cup yellow soybeans

  • water (soaking from hijiki to cover seaweed) 

  • shoyu to taste


  1. Wash Hijiki very quickly under cold water. Place in a bowl, cover with water and soak 5-10 minutes. Remove and drain. Slice hijiki strands into 1- 2 pieces.

  2. Wash soybeans and roast on a low flame until golden brown. Do not roast too long or on too high a flame, as these beans burn very easily. (You may also wash the beans and soak overnight instead of roasting.) Do not use oil in the skillet when roasting. Stir constantly to evenly roast and avoid burning.

  3. Place soybeans in a pot. Place Hijiki on top and do not mix. Add enough of the soaking water to cover the top of the seaweed. Bring to a boil, cover, and reduce flame to low. Simmer until beans are about 80 percent done. Season with shoyu to taste and simmer until beans are done. Remove cover, raise the flame slightly and cook until almost all liquid evaporates.

  4. Serve.

  • Hijiki is one of more yang seaweeds; often prepared with sesame oil. Those who wish to restrict their intake of oil can omit it if they choose.

  • May add a few slices of carrots for sweetness.


Michio and Aveline Kushi

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