Production Process of Hijiki

Index

Ise Method

	During spring tide, hijiki is hand harvested with the sickle.
	Hijiki is then sun-dried at the site. At this state, hijiki is still brown to dark green color and has astringent taste.
	Dried hijiki is taken to processing site to reconstitute and cleanse any dirt and excess salt.
	Hijiki is steamed for couple hours. By steaming, bitterness inside hijiki is washed off.
	Once steamed hijiki is dry, it's complete.

1. 1. Harvest

   During spring tide, hijiki is hand harvested with the sickle.

2. 2. Dry

   Hijiki is then sun-dried at the site. At this state, hijiki is still brown to dark green color and has astringent taste.

3. 3. Reconstitute & Cleanse

   Dried hijiki is taken to processing site to reconstitute and cleanse any dirt and excess salt.

4. 4. Steam

   Hijiki is steamed for couple hours. By steaming, bitterness inside hijiki is washed off.

5. 5. Dry

   Once steamed hijiki is dry, it's complete.

Boshu Method

	During spring tide, hijiki is hand harvested with the sickle.
	Hijiki is then heated. Within this method, either boiling or steaming is allowed. During the process, bitterness inside hijiki is trimmed off.
	Hijiki is dried using either sun-dried or machine dried.

1. 1. Harvest

   During spring tide, hijiki is hand harvested with the sickle.

2. 2. Boil or Steam

   Hijiki is then heated. Within this method, either boiling or steaming is allowed. During the process, bitterness inside hijiki is trimmed off.

3. 3. Dry

   Hijiki is dried using either sun-dried or machine dried.