noun
hijiki (edible seaweed)
A type of dark, stringy seaweed commonly used in Japanese cuisine, often simmered with soy sauce and sugar. Usually sold dried.
ひじきの煮物は、おふくろの味だ。
Simmered hijiki is a taste of home cooking.
乾燥ひじきは水で戻してから使います。
Dried hijiki is rehydrated in water before use.
Rarely used kanji form.
The origin of the word is uncertain. The kanji forms are ateji and rarely used.