from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Alternative form of hijiki.
Sorry, no etymologies found.
Macrobiotic nutritionists often recommend a few tablespoons daily of a sea vegetable like kombu, hiziki, wakame, arame or mekabu is all that is needed; however, "more" is not better -- these foods are concentrated minerals and there is a point of diminishing returns.
The flavor associated with winter is salty and rather than relying on table salt, learn to enjoy the wonderful mineral rich seaweeds such as kelp, nori, hiziki, and dulse which can be used to season food.