Hijiki and Daikon Radish Salad

Hijiki and Daikon Radish Salad is a refreshing and flavorful Japanese side dish that is perfect for a summer meal. The combination of chewy hijiki seaweed, crunchy daikon radish, and sweet carrots is a delightful contrast in textures. The dressing is a simple mixture of rice vinegar, sesame oil, and soy sauce (optional) that adds a touch of acidity and umami. This salad is easy to make and can be served as a side dish or as a light meal.

In the annals of Japanese cuisine, hijiki seaweed has long held a place of honor. In fact, its umami-rich flavor and chewy texture were so prized that during the Edo period (1603-1868), it was considered a delicacy reserved for the imperial court and the wealthy elite. Today, however, hijiki is a staple ingredient in many Japanese households. It is often used in salads, soups, and stir-fries, and is also a popular ingredient in onigiri (rice balls).

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 cup dried hijiki seaweed
• 1 cup chopped daikon radish
• 1/2 cup chopped carrots
• 1/4 cup chopped red onion
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce (optional, for a vegan version, use tamari sauce)
• 1/2 teaspoon toasted sesame seeds

Instructions

1. Soak hijiki seaweed in cold water for 15 minutes, or according to package directions.
2. Drain and rinse the hijiki seaweed.
3. Combine hijiki seaweed, daikon radish, carrots, and red onion in a bowl.
4. In a separate bowl, whisk together rice vinegar, sesame oil, and soy sauce (if using).
5. Pour dressing over the salad and toss to combine.
6. Sprinkle with sesame seeds and serve.

Why It Works

• The combination of chewy hijiki seaweed, crunchy daikon radish, and sweet carrots is a delightful contrast in textures.
• The dressing is a simple mixture of rice vinegar, sesame oil, and soy sauce (optional) that adds a touch of acidity and umami.
• This salad is easy to make and can be served as a side dish or as a light meal.