Brown Rice Vermicelli with Hijiki and Pointed Cabbage

WP_20150224_013-1As I am writing this, I have started to feel hungry…

WP_20150224_006My friends took me to see a huge sweet chestnut tree yesterday. It was over 2800 years old. It was a tree, but didn’t look like the trees I’ve ever seen. It had the dead branches buried in the ground, but from there new branches were growing and it was starting to form a small woodland. Amazing.

Yesterday was the day I felt ‘I want some green!’ then what I made was this. I like this vermicelli noodles as it’s so useful when I want to eat rice but am too hungry to wait until the rice is cooked. The noodles are made from just brown rice and water.

Hijiki is rich in minerals and as you can see from this dark colour, so nutritious. All types of seaweed are. In Japan I was always told that seaweed is dood for your hair. It makes your hair stronger and shiny.

As I was cooking, my landlord curiously asked me ‘what are you cooking?’ as the kitchen smelt fishy. I asked him if he wanted to try this seaweed that he’d never tried before, but he immediately said ‘No thank you!’ I notice in this country, people either love seaweed or hate it. You might be put off by the fishy smell especially before cooking it, but it has so much goodness!

Toasted sesame seeds are good in so many dishes, they add such a wonderful flavour to the dish. The combination of hijiki and sesame seeds are especially what I like, and I always add the seeds when I cook hijiki.

Ingredients (for 1~2):

About 1 tbsp dried hijiki

1 portion (45g) of brown rice vermicelli

1 inch knob of ginger, chopped into small pieces

1/2 small onion, thinly sliced

1 small carrot, cut into matchsticks

2 big leaves (or more) of pointed cabbage

1 tbsp tamari

1 tbsp toasted sesame seeds

A handful cashew nuts

Oil for frying


1. In a small bowl, soak hijiki in plenty of water and leave it for 10 minutes.

2. Cook vermicelli according to the instruction on the packet.

3. Heat a frying pan. Add some oil and fry ginger and onion gently.

4. When onion is soft, add carrot, drained hijiki and cook until carrot is almost soft.

5. Add cabbage, tamari and cook for a few minutes.

6. Add cooked vermicelli, toasted sesame seeds, cashew nuts and mix well. Serve (eat).


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