*Hijiki is a type of dark brown seaweed commonly used in Japanese cooking. It’s typically dried and is often simmered with soy sauce and vegetables as a side dish. Sacred Word of Masaaki-sama Himeshima Island. Oh, Himeshima. In my mind, it stands alongside places like Naruto as a place I’d like to call “the sacred ground of seaweed.” The other day, on our way to Oita Airport for our flight home, after taking part in harvesting rice at a member’s rice field, my wife and I turned to the executive director riding with us, and all excited, we asked, talking rapidly and breathlessly, “Wh-where is Himeshima?!” In the end, we even had the driver kindly stop the car so we could take photos of the island. Just looking at Himeshima makes my seaweed LOVE overflow and my heart flutter. Dear executive director: I sincerely apologize for how we were that day. And now, can you believe it, a member has given us hijiki from that very Himeshima as an offering. According to the member’s explanation, “This hijiki was not purchased at a store. It was hand-packed by the island grandmas of Himeshima, which I received from a friend living there. For this reason, there are no product labels attached.” What a wonderfully enchanting story this is! I don’t need them! I don’t need things like product labels! Besides, the power of hijiki could never be captured by a mere label. It’s overwhelming presence is such that if you came across it in the hallway during a midnight bathroom trip, you would undoubtedly jump in fright! To the member who graciously offered us this precious gift, thank you so much. Mami wanted to receive that member’s sincerity in full, so first she served it plain, like a salad. I say salad, but it had already been thoroughly cooked in (I presume) an iron pot. As expected of Himeshima hijiki! It is thinner than regular hijiki, yet it has a firm texture. It is incredibly delicious. I generously pile the hijiki on top of my rice, sprinkle some nori on top, drizzle soy sauce over it, and dig right in. Unlike simmered hijiki, it has a nice bite and is refreshing. It almost feels like it’s making my heart clearer. Perhaps this is the best way to eat it after all. However, since we had this special opportunity, Mami used it to make a simmered dish. What is that caramel-like flavor that emerges when you simmer hijiki? (I believe those who know will understand what I’m saying.) I can’t stop eating it. I won’t be stopped. And now, I’d like to share what I actually want to keep a secret—the most delicious way, in my opinion, to eat simmered hijiki. It’s almost too good to teach for free, but here it is: put the simmered hijiki on rice, and here comes the star—ume plum vinegar. Drizzle this vinegar on top, mix everything together, and eat. The ume plum vinegar instantly cuts through the thick, powerful feeling of the simmered hijiki. This harmony is so good, it’s simply unfair! I don’t need to be remembered as anyone special, but in posterity, I want my name etched in history as the great person who thought of mixing ume plum vinegar with simmered hijiki. In my later years, I would love to be called “Uncle Hijiki with Ume Plum Vinegar” (hijiki-umezu ojisan). Give it a try. Mami, thank you for your devotion in bringing to form the member’s sincerity. To the member, next time we meet, please let me give you a hug, with all my thanks.━━━━━━━━━━━━━━ Himeshima is a treasure trove of seaweed that excites Masaaki-sama and even makes him call it “the sacred ground of seaweed.” Unable to resist taking a photo when faced with Himeshima—famous for its rare hijiki—this is the very definition of passionate seaweed fandom! After giving us what felt like a play-by-play commentary on the hijiki dishes at his table, Masaaki-sama thoroughly expounded on the virtues of hijiki with ume plum vinegar, which he believes to be the best of hijiki dishes—unveiled here first in Japan, no—the world! ✨ Masaaki-sama’s overflowing, boundless love for seaweed, and his innovative idea of hijiki with ume plum vinegar. Our hearts are deeply moved by it all! Everyone, let us follow Mami-okusama’s example this year and make lots of ume plum vinegar, and with Masaaki-sama’s secret hijiki with ume plum vinegar in hand, let us also grow our seaweed LOVE too, receive abundant ocean energy, and devote ourselves, full of vitality, to missionary work! Ingredients:• 20g of dried hijiki• 2 leaves of Chinese cabbage• 1/4 of a carrot• 60g of lotus root• slightly more than 1 tsp of sesame oil• 2/3 tbsp of sake• 2/3 tbsp of mirin• slightly more than 1 tbsp of soy sauce• slightly more than 1 tbsp of light soy sauce• salt (as needed) Instructions:1. Preparation• Rehydrate the hijiki in slightly less water than needed to cover it, then drain, keeping the soaking liquid.• Cut the carrot into thin julienne strips.• Slice the lotus root into thin half-moons.• Cut the Chinese cabbage stems thinly and roughly chop the leaves. 2. Saute• Heat a clay pot, add sesame oil, and stir-fry in this order: Chinese cabbage stems, lotus root, carrot, and hijiki. 3. Simmer and reduce• Add all the water used to rehydrate the hijiki and the Chinese cabbage leaves. When it comes to a boil, add the sake and let the alcohol cook off.• Next, add mirin and cook it off, then drizzle in the soy sauce and light soy sauce.• Simmer until most of the liquid has reduced and been absorbed, season with a pinch of salt, stir once and done! Long live Himeshima hijiki! from the sacred ground of seaweed!Likes, saves and shares are most welcome✨