Making this traditional Japanese otsumami at home is very easy – it can be made with just 10 ingredients and be ready to serve in under an hour.
Storing leftover hijiki salad: Refrigerate for up to 3-4 days in a container with a lid.
Freezing hijiki salad: Drain as much of the broth as possible before freezing to prevent the texture from getting mushy. Freeze in a storage bag or airtight container. Defrost overnight in the fridge before eating or reheating.
Keywords: seaweed, nimono, side