From a young age, I always loved classic Japanese ichiju sansai style meals with grilled fish, small sides, and rice and miso soup, while my friends were more interested in Western food and yoshoku (western-influenced Japanese food). I especially loved all kinds of Japanese mixed rice called takikomi gohan, and this Hijiki Rice was one of my favorites.
What is Takikomi Gohan?
Japanese Mixed Rice or what we call Takikoki Gohan (炊き込みご飯), is a Japanese dish made with short-grain rice and other ingredients. While regular rice is cooked with water, for mixed rice, we use dashi (Japanese soup stock) for more flavor. Every season, we enjoy rice cooked with fresh seasonal ingredients, such as green peas or bamboo shoots in spring, corn in summer, sweet potato or chestnut in fall, and oyster or root vegetables in winter. We would also serve mixed rice instead of plain white rice to complement a simple main dish for a colorful and appetizing meal.
What is Hijiki?
Hijiki (ひじき) is an edible dried seaweed renowned for its distinctive black, shredded appearance. Harvested along the rocky coastlines of Japan, Korea, and China, it starts as a vibrant green to brown hue when gathered, later transforming into a deep black after boiling and drying. Unlike the other seaweeds like wakame and nori, hijiki has a savory and earthy flavor profile, with a subtle brininess that allows its unique taste to shine through. It offers a pleasant crunch and a chewy bite upon cooking. This traditional food has been a part of a balanced diet in Japan for centuries, valued for its taste and nutritional richness. Packed with dietary fiber, vitamins, calcium, and essential minerals, hijiki is eaten in Japanese, Chinese, and Korean cuisine. Have you tried it before?
Where To Buy Hijiki
There are two types of hijiki seaweed: small, soft “bud” parts called mehijiki (芽ひじき), which I used in this recipe, and long, chewy “stem” parts called nagahijiki (長ひじき), which are not commonly found here in the U.S. If you’re concerned about the warning label on these products, just know that unless you consume an entire package in one day, there’s no need to worry. Typical consumption is unlikely to affect your health.
How to Use Hijiki in Cooking
Before using hijiki, soak it in cold water for 30 minutes. Drain well, rinse under running water, and it’s ready for use. You can make various hijiki recipes!
Ingredients for Hijiki Rice
Japanese short-grain rice Hijiki seaweed Aburaage (fried tofu pouch) Carrot Seasonings: Vegan dashi, soy sauce (or tamari), mirin, and salt
This classic recipe is vegan-friendly with only plant-based ingredients. Typically, meat is not included, but you can do so by adding small pieces of chicken thighs.
How to Make the Best Hijiki Rice (Hijiki Gohan)
Cooking Tips
Take note of the rice cooker cup – If you’ve never owned a rice cooker, you might not be familiar with the rice cooker cup measurement. 1 rice cooker cup is 180 ml, equivalent to 3/4 US cup. This measurement is standard for all brands of rice cookers. If your rice cooker comes with a clear rice cooker cup, it typically holds 180 ml. The ratio for Japanese short-grain rice to water is 1:1.1 or 1:1.2 – For 1 rice cooker cup (180 ml) of Japanese rice, you will need 200 ml of dashi, with seasonings factored into this calculation. Do not mix rice and ingredients – This applies to all mixed rice recipes. You first need to mix the rice, dashi, and seasonings, but add other ingredients such as veggies on top without blending them into the rice. This ensures the rice is cooked evenly. Once the rice is done cooking, you can then mix everything together. Always soak Japanese short-grain rice – The short-grain rice is more plump (thicker) than other varieties, so it requires a head start to absorb moisture to the core. Soaking for 20-30 minutes is standard. Repurpose leftover hijiki rice into onigiri (rice balls) – Shape the leftovers into rice balls and pack them in your bento lunch box. They were my favorite type of onigiri growing up!
How to Store
To Refrigerate: I don’t recommend refrigerating cooked rice, even if you plan to eat it the next day, as the rice tends to become hard in cold temperatures. To Freeze: Store Hijiki Rice in an airtight container and freeze it for up to a month. To Reheat. For the best results, reheat in the microwave directly from frozen.
What to Serve with Hijiki Rice
To make a complete meal, here are my suggestions for the main dishes.
Japanese Salted Salmon Niku Tofu (Simmered Beef and Tofu) Chicken Karaage Ginger Pork Rolls with Eggplant Miso Cod Tonjiru (Pork and Vegetable Miso Soup)
Other Delicious Mixed Rice Recipes
Japanese Corn Rice Japanese Mushroom Rice Japanese Sweet Potato Rice Green Pea Rice Wild Pine Mushroom Rice Bamboo Rice
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