Japan (Hizikia fusiformis)
A staple in macrobiotic cupboards, hijiki is high in calcium and has a crisp, mild and nutty flavor. Soak until soft (10 minutes), and sauté, simmer, or steam. Eat as is, with dressing of choice, add to salads or soups, or use as a garnish. Batches of this seaweed are tested and found to be radioactive isotope-free. They are tested twice for your peace of mind by Japanese producers and the UDSA. It is pre-cooked to make it edible.