recently, i have had a culinary obsession with hijiki. hijiki is a type of seaweed that one usually buys in its dried form. 30 minutes of soaking the stuff in water reconstitutes it and makes it ready for a good addition to onigiri or a sauteed dish. if i were to describe the taste, i would consider it slightly briny with a buttery aftertaste. out of laziness, my default is to cook it down with edamame and cubed ham, with a splash of soy and ponzu. super healthy, and convenient for throwing over warm rice for a quick meal.
unkliched 