Hijiki with Fresh Corn and Onion

We still have about a month left of fresh corn in the PNW and when I made this hijiki variation I just knew I had to share it. The fresh corn adds a yummy sweetness that I wasn’t expecting.

I usually use arame when making sea vegetables dishes similar to this one. Energetically, hijiki is stronger and more contracted than arame. Hijiki grows in the tight strands that you see when you look at it. Arame grows in wider pieces and cut into strips and dried.

I usually need the lighter and softer arame to balance my body, but sometimes I have a hard time resisting the call of hijiki, especially when I am going through a sugar detox. Which happens to be right now. Yay for me! A huge thank you to my naturopath, Dennis Littleton in Bellingham, WA, who helped with some body work that really shifted things for me.

Hijiki with Fresh Corn and Onion

2 tsp unrefined sesame oil
1 medium onion, peel and slice into thin half moons
1/4 cup dry hijiki, soaked in water for 10 minutes, then drained
1-2 ears of corn, shusked
2 tsp shoyu or gluten-free tamari

1.  Bring a pot with about 6 inches of water to a boil.

2.  Gently heat a medium size skillet. Add the oil. Add the onion as soon as one piece dipped in the oil starts to sizzle gently. Saute until translucent. Stir frequently.

3.  Mound the onion closer to the center of the pan. Lay the hijiki on top. Pour water around the sides halfway to the top of the onion. Bring to a boil, turn heat down to a gentle simmer and cover. Let cook for about 25 minutes.

4.  Place the corn cobs in the boiling water and let simmer for about 6 minutes. I usually remove the corn when a fork pokes into the kernels easily. Remove from water when done. Set aside until cool, then cut the kernels off the cob.

5.  When the onions and hijki have cooked for 25 minutes, remove cover and stir in the corn and the shoyu/tamari. Let cook for 7 to 10 more minutes. Hopefully most of the liquid will have evaporated by then. Remove from heat. Serve.


You can use arame instead of hijiki.

Add a little tahini at the end for added richness.