Hijiki is a variety of sea algae grown off China and Japan’s coastline. The underwater vegetable is calcium-rich and, according to local folklore, aids both health and beauty. Hijiki has shimmering dark, thick, tentacle-like strands which can be easily rehydrated and used as a bed for meat dishes, or base to a salad. Try adding the seaweed to miso soup, or making a hijiki, carrot and fried tofu salad with a sesame dressing.