Instructions: * Note: One of the most popular varieties of edible seaweed , protein-rich hijiki has a crunchy texture and a flavor reminiscent of anise. Sold in dried strands at most Asian markets and specialty-food stores, hijiki swells four times in volume when its soaked. Dont soak it for more than 30 minutes, however, as it may lose its nutritional value.

Place hijiki in a medium bowl. Add warm water to cover. Let soak until soft, about 30 minutes. Drain well.

In a clean bowl, combine hijiki, cucumber, vinegar, sesame oil, sugar, salt, and pepper; toss well. Taste, and adjust for seasoning. Sprinkle with scallions just before serving.

This recipe yields 8 servings.

Comments: Be sure to use pure rice-wine vinegar for this recipe; seasoned rice-wine vinegar has added sugar.

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