If you soak hijiki in boiling water and salt for around 20 minutes, it reduces the seaweed's arsenic content by about 33% to ...

Rinse the dried hijiki seaweed in cold water and soak it in a bowl of water for 10 minutes. Drain the seaweed and place it in ...

In two small bowls, soak the wakame and hijiki separately in boiling water for 5 minutes, until rehydrated, then drain. Press the wakame and hijiki with a paper towel until dry, then roughly chop.