Okahijiki (land seaweed)

Salsola komarovii

vegetable

Thin, fleshy, crunchy stems, blanched and served with soy sauce or sesame.

Origin

Japan (Yamagata)

Season (United States)

April to July

Preparation

The tough base of the stems is cut off, then they are blanched for thirty seconds to a minute and cooled in cold water; young, they are also eaten raw. Its oxalates leach into water: boiling it and throwing the water out takes a good share with it.

Molecules

In small amounts, not counted Insoluble fibersWhat slows things down Oxalates

Did you know?

Its name means “land hijiki”: it looks like the seaweed but grows in sand.