Hijiki Seaweed Day (Hijiki no Hi)

What Is Hijiki Day?

September 15th is "Hijiki Day." It was established in 1984 by the Mie Prefecture Hijiki Cooperative, and the Japan Hijiki Council also recognizes the day today. Because it has long been said that "eating hijiki helps you live longer," the date chosen was September 15, which was then Respect for the Aged Day.

Why Is September 15th "Hijiki Day"?

Hijiki has long been regarded as a healthy food associated with longevity. Based on the idea that "what matters is not just living longer but living longer in good health," the cooperative chose the then Respect for the Aged Day (September 15) with the wish that people would "eat more hijiki and live long, healthy lives."

• Connection to Respect for the Aged Day: Aimed at promoting hijiki, a healthy food, on a day dedicated to wishing for longevity.
• Hijiki Festival: A hijiki festival has been held since 1985, and on Hijiki Day, Ise hijiki is handed out free at Okage Yokocho in Ise.
• Gifts to senior groups: Ise hijiki is also donated to local welfare organizations and senior gatherings.

What Is Hijiki?

Hijiki is a type of brown seaweed in the Sargassum family that has long been used in Japan in simmered dishes and salads. It's typically sold dried and rehydrated with water before cooking.

• Varieties: Naga-hijiki (the stem portion) and me-hijiki (the leaf/bud portion).
• Production areas: Domestic hijiki comes mainly from Chiba, Mie, Ehime, Oita and Nagasaki, but more than 80 percent of the hijiki sold in Japan is imported from China and South Korea.
• Processing: Hijiki is too harsh to eat raw, so it is steamed or boiled before drying, using either the "Ise method" or the "Bōshū method."

Nutrition and Health Benefits of Hijiki

Hijiki contains minerals such as calcium, magnesium and iron, as well as dietary fiber.

• Dietary fiber: Rich in fiber even among seaweeds.
• Calcium: Supports bone health.
• Iron depends on processing: According to Japan's Standard Tables of Food Composition, dried hijiki processed in iron pots contains 58.0 mg of iron per 100 g, versus 6.2 mg when processed in stainless steel pots.
• Magnesium: Supports metabolism and nerve function.

Interesting Facts About Hijiki Day

• In Edo-period cookbooks: The 1643 cookbook "Ryōri Monogatari" describes simmered and dressed hijiki dishes.
• The black specks in konnyaku: The dark specks in gray konnyaku are seaweed such as hijiki, added for color.
• Versatile in cooking: Used in salads, mixed rice dishes, hamburger patties, and more.
• Part of Japan's seaweed culture: Japan is one of the world's largest consumers of seaweed.

Tips for Enjoying Hijiki Day

• Try making simmered hijiki or hijiki salad at home.
• Compare different types of dried hijiki—me-hijiki and naga-hijiki.
• Learn about the nutrition and history of seaweed to deepen your appreciation of Japanese food culture.
• Incorporate seaweed into your daily diet with health in mind.

Hijiki, a Gift From the Sea, Symbolizes Health and Longevity

"Hijiki Day" on September 15th is a chance to revisit the seaweed culture that has long supported the health of Japanese people. Enjoy nutrient-packed hijiki and take a moment to care for your body.