Hijiki, a brown seaweed that grows on rocky shorelines in East Asia, has been a staple in Japanese cuisine for centuries. Its earthy almost mushroom-like flavor and pleasantly chewy bite shine in this nimono (simmered dish). Domestically harvested soybeans and carrots add crunch and color while thin ribbons of aburaage (fried tofu) impart a subtle soy flavor. Aburaage and konnyaku (or konjac, a jelly-like food made from yams) add textural intrigue and act as flavor sponges, soaking up the sweet and salty sauce and carrying the flavors throughout the dish.
We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.
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