September 20, 2009

Simmered Hijiki Seaweed/ひじきの煮物

As part of supper tonight, my wife made simmered hijiki seaweed. I understand that some non-Japanese people refrain from consuming hijiki seasweed because of its high inorganic arsenic content, but that won't stop me from having it from time to time.
今晩の夕飯に妻がひじきの煮物を作りました。日本人以外で、ひじきが無機ヒ素を多く含むという理由でひじきを食べることを控える人がいることは知っていますが、それでも私は時々ひじきを食べています。

3 comments:

Uncle N said...

I did not know higiki or other sea weed contains arsenic. Although we do not eat higiki often (we rather like it), it is quite amazing. Your wife's version looks good. I googled "higiki" and "arsenic" and learned a lot. Thanks.

pink said...

That looks very good! I have been eating seaweed all my life, so the idea of it containing something that was bad for me never crossed my mind.

Hiroyuki said...

Uncle N and pink: You can get accurate information about hijiki by googling "provisional tolerable weekly intake" and hijiki.
For example, according to one site, a person weighing 50 kg will not exceed the PTWI unless he/she consumes 5 g (when dried) of hijiki more than three days a week.