(Sargassum fusiforme, syn. Hizikia fusiformis), sometimes called hiziki, is a brown sea vegetable growing wild on rocky coastlines of East Asia. Hijiki has been a part of the Japanese culinary sphere and diet for centuries. It is rich in dietary fiber and essential minerals such as calcium, iron, and magnesium. According to Japanese folklore, hijiki aids health and beauty, and thick, black, lustrous hair is connected to regular consumption of small amounts. Hijiki has been sold in United Kingdom natural products stores for 30 years and its culinary uses have been adopted in North America. Recent studies have shown that hijiki contains potentially toxic quantities of inorganic arsenic, and the food safety agencies of several countries (excluding Japan), including Canada, the United Kingdom, and the United States, have advised against its consumption. In the West In 1867 the word "hijiki" first appeared in an English-language publication: A Japanese and English Dictionary by James C. Hepburn. Starting in the 1960s, the word "hijiki" started to be used widely in the United States, and the product (imported in dried form from Japan) became widely available at natural food stores and Asian-American grocery stores, due to the influence of the macrobiotic movement, and in the 1970s with the growing number of Japanese restaurants. Appearance and preparation Hijiki is green to brown in colour when found in the wild. A fisherman and a professional diver harvest the hijiki with a sickle at low tide of the spring tide of May from March. After collection, the seaweed is boiled and dried to be sold as dried hijiki. Dried processed hijiki turns black. To prepare dried hijiki for cooking, it is first soaked in water then cooked with ingredients like soy sauce and sugar to make a dish. In Japan, hijiki is normally eaten with other foods such as vegetables or fish. It may be added to foods that have been steamed, boiled, marinated in soy sauce or fish sauce, cooked in oil, or added to soup, stir fries or quiches. Hijiki seaweed may be mixed with rice for sushi but is not used as a wrap to prepare sushi. Konjac (konnyaku) gel in Japan is typically prepared with hijiki mixed in to give it its characteristic grey color and texture. In Korea, the seaweed is called tot () and eaten as namul (seasoned vegetable side dish) or cooked with bap (rice). Nutrition Hijiki contains dietary