A type of dried blackish-green seaweed, The firm-textured threads have a unique, rich flavour. When mixed with water, it resembles wet All-Bran and is used to make soups and to colour various dishes. One of the most agreeable of the Japanese seaweeds, with a sweet tasty flavour. Before cooking, hijiki should be soaked for 10 to 15 minutes, during which time it will expand to three times its original size. It should then be drained and rinsed. It is often cooked with brightly coloured vegetables, to which it provides a good contrast, and may be used in stir-fried dishes or simmered dishes. You may see this referred to as "hizikiä".
Hollandaise sauce. A sauce similar to béarnaise sauce made with butter, egg yolks, lemon juice, cayenne pepper and usually white wine and vinegar. This may also be referred to as hollanninkastiketta.
Steamed. Cooked in steam.
