Sold in its dry form, hiziki resembles black angel hair pasta. It is one of the strongest-tasting of all sea plants, so soaking it for several minutes before cooking can gentle its briny flavor. It is one of the richest sources of usable calcium in the plant kingdom with a whopping 1350 milligrams of calcium per one-half cup uncooked hiziki, with no saturated fat. So it is worth getting used to. . . .
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