A Japanese vegan dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 1 h

Organic sourcing

Carrots and cucumbers are best sourced organic as they can have pesticide residue. Seaweed's quality isn't affected as much by organic sourcing.

Ingredients

• 30 g dried hijiki seaweed
• 2 medium carrots
• 1 small cucumber
• 3 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 1 tbsp mirin
• 1 tsp sugar
• to taste sea salt

Method

1. Rinse the dried hijiki seaweed under cold water. Place it in a bowl with plenty of cold water and let it soak for 30 minutes.
2. Peel and julienne the carrots. Julienne the cucumber. Set them aside.
3. In a small bowl, combine rice vinegar, soy sauce, sesame oil, mirin, sugar, and a pinch of sea salt. Mix until the sugar dissolves.
4. Drain the soaked hijiki and squeeze out excess water. Place it in a bowl with the carrots and cucumber.
5. Pour the sesame dressing over the hijiki and vegetables. Toss well to coat evenly.
6. Sprinkle the toasted sesame seeds over the salad and toss again before serving.

Notes

• Substitute mirin with a mix of sake and sugar if needed.
• Add edamame for extra protein and texture.
• Serve chilled or at room temperature.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Japanese recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.