| Hijiki | |
|---|---|
_(8006311177).jpg) | |
Scientific classification | |
| Domain: | Eukaryota |
| Clade: | Sar |
| Clade: | Stramenopiles |
| Division: | Ochrophyta |
| Class: | Phaeophyceae |
| Order: | Fucales |
| Family: | Sargassaceae |
| Genus: | Sargassum |
| Species: | S. fusiforme |
| Binomial name | |
| Sargassum fusiforme | |
Hijiki (ヒジキ, 鹿尾菜 or 羊栖菜,hijiki) (Sargassum fusiforme,syn.Hizikia fusiformis), sometimes calledhiziki ortot (Korean:톳),[1] is abrownseaweed that grows wild on the rocky coastlines of East Asia.
Hijiki has been a part of the Japanese culinary sphere and diet for centuries. Hijiki has been sold inUnited Kingdom natural products stores for 30 years and its culinary uses have been adopted inNorth America.
Recent studies have shown that hijiki contains potentiallytoxic quantities of inorganicarsenic, and the food safety agencies of several countries (excluding Japan), includingCanada, theUnited Kingdom, and theUnited States, have advised against its consumption.[2][3][4]
In 1867 the word "hijiki" first appeared in an English-language publication:A Japanese and English Dictionary byJames C. Hepburn.
Starting in the 1960s, the word "hijiki" started to be used widely in the United States,[citation needed] and the product (imported in dried form from Japan) became widely available at natural food stores and Asian-American grocery stores, due to the influence of themacrobiotic movement, and in the 1970s with the growing number of Japanese restaurants.[citation needed]
Hijiki is green to brown in colour when found in the wild. Fishermen and professional divers harvest the hijiki with asickle atlow tide during thespring tide from May to March. After collection, the seaweed is boiled and dried before being sold as dried hijiki. Once processed, dried hijiki turns black. To prepare dried hijiki for cooking, it is first soaked in water then cooked with ingredients like soy sauce and sugar to make a dish that goes by the same name.
InJapan, hijiki is normally eaten with other foods such as vegetables or fish. It may be added to foods that have been steamed, boiled, marinated insoy sauce or fish sauce, cooked in oil, or added to soup, stir fries or quiches. Hijiki may be mixed with rice, but not used as a wrap, to preparesushi.Konjac is typically prepared with hijiki mixed in to give the dish known by the same name its characteristic grey color and texture.
InKorea, the seaweed is calledtot (톳) and eaten asnamul (seasoned vegetable side dish) or cooked withbap (rice).
Several government food safety agencies advise consumers to avoid consumption of hijiki seaweed. Testing showed that it contains significantly higher concentrations ofinorganicarsenic than other types of seaweed, and these results have been independently verified.[5] Government food safety agencies that advise against consumption include theCanadian Food Inspection Agency (CFIA),[6] theFood Standards Agency (FSA) of the United Kingdom,[7] and theUnited States Department of Agriculture (USDA).[8]
TheMinistry of Health, Labour and Welfare of Japan responded with a report pointing out that while the consumption of more than 4.7 g hijiki seaweed per day could result in an intake of inorganic arsenic that exceeds the tolerable daily intake for this substance, the average daily consumption for Japanese people is estimated at 0.9 g.[9] Several of the reports[which?] from other food safety agencies acknowledged that occasional hijiki consumption was unlikely to cause significant health risks but advised against all consumption regardless.[7] There aremethods to process and greatly reduce arsenic from hijiki.
Although no known illnesses have been associated with consuming hijiki seaweed to date, inorganic arsenic has been identified ascarcinogenic to humans. Exposure to inorganic arsenic has been linked withgastrointestinal effects,anemia, and liver damage.[10] People who follow amacrobiotic diet that often includes large amounts of seaweed may be at greater risk.[citation needed]
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{{cite web}}: CS1 maint: bot: original URL status unknown (link)Zou, Hui-xi; Pang, Qiu-Ying; Zhang, Ai-Qin (January 2015). "Excess copper induced proteomic changes in the marine brown algae Sargassum fusiforme".Ecotoxicology and Environmental Safety (2015).111:271–280.Bibcode:2015EcoES.111..271Z.doi:10.1016/j.ecoenv.2014.10.028.PMID 25450944.
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