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.
The miller. A type of edible mushroom with a slightly unsual smell and one which is easily confused with other, poisonous, clitocybe mushrooms.
False chanterelle. As its name implies, this masquerades as a chanterelle but, instead of the egg yellow of the chanterelle, this is a darker orange and sometimes with a graded cap, dark at the centre and becoming lighter towards the edges. The false chanterelle is found in woodland, particularly under pines. It is edible, but is rather bitter and tough and may cause indigestion. It is easily confused with other mushrooms which are poisonous, so especial care must be taken.
