WARNING: The Canadian Food Inspection Agency has recently found unacceptably high levels of inorganic arsenic in Hijiki seaweed. They recommend you don’t eat it at all. (Warning added August 10, 2010)
Here’s a dish I first tried in Milan, of all places! Visiting one of my favorite Japanese artists, we were invited for dinner and presented with this heavenly, super-healthy dish of greens, Hijiki seaweed and sesame sauce. At my husband’s salivating insistence, I pressed our host for this recipe, and we’ve been making it in heavy rotation ever since.
Delicious though it is, I include it in the blog with trepidation. I’m well aware that finding Hijiki outside Japan is often very difficult, and as if that wasn’t bad enough, the sesame sauce (goma dare) can be tough to find, too.
The long and the short of it is that if you live in a big city with lots of Asian people, you have a chance: cross your fingers and ask for hijiki and goma dare by name at a well-stocked Japanese/Korean store. If you don’t live somewhere like Toronto or LA…I’m afraid this recipe’s not for you.
In honor of having discovered this dish in Italy, we usually use Cima di Rapa for the greens. But you could also make it with kale, chicory or mustard greens.