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Hijiki Salad

Prep Time

15 min

Cooking Time

15 min






  • 1 cup hijiki, washed, soaked 3-5 minutes

  • 1/4 cup onions, sliced in half-moons

  • 1/4 cup sweet corn

  • 1/2 cup Chinese cabbage, sliced in 1” diagonals

  • 1/4 cup broccoli, cut in small flowerettes

  • 1/4 cup red radish, sliced in thin rounds

  • water

  • tofu dressing

Tofu Dressing:

  • 1/4 pound tofu

  • 1/4 small onion, grated

  • 1/4 tsp umeboshi paste

  • 2 Tbsps water

  • 1/2 Tbsp chopped scallions



  1. Boil the vegetables separately in 1 inch of water in the following order: onions, corn, Chinese cabbage, broccoli, and radishes. Remove each vegetable group and allow to drain and cool.

  2. When cool, either mix together with the hijiki or arrange the ingredients attractively in a bowl, keeping each ingredient separate from the others.

  3. Serve with tofu dressing.

Tofu Dressing: 

  1. Puree onion, umeboshi, and water in a suribachi.

  2. Puree the tofu in a hand food mill and add to the suribachi. Puree until creamy.

  3. Remove and place in a serving bowl. Garnish with scallions.


Michio and Aveline Kushi

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