Hijiki and wakame are both are types of edible seaweed, which have been staples in Japanese diets for centuries. Seaweeds like hijiki and wakame are known for their high mineral content and low-calorie nature. They are packed with nutrients like iodine, calcium, and fiber.

However, despite their common classification as seaweeds, hijiki and wakame differ significantly in appearance and taste.

What is Hijiki? 

Hijiki is a type of brown seaweed commonly found along the rocky coastlines of Japan, China, and Korea. It has a dark, almost black color when dried and appears in short, twig-like strands. When rehydrated, hijiki swells up and retains its firm texture.

In Japanese cuisine, hijiki is typically simmered with soy sauce and other seasonings to create a savory side dish. Its taste is earthy and slightly sweet, with a deep, rich flavor that stands out in any meal.

Besides its flavor, hijiki is known for its high fiber content, making it excellent for digestion. However, it is also relatively high in arsenic, which means it should be consumed in moderation. 

What is Wakame? 

Wakame, another type of brown seaweed, is commonly found in miso soups and seaweed salads. It has a smoother texture compared to hijiki and a vibrant green color once rehydrated. Wakame is much more tender and delicate, making it a perfect complement to soups and salads.

The flavor of wakame is milder and slightly sweet, with a subtle hint of ocean saltiness. One of the standout qualities of wakame is its high iodine content, which supports thyroid function.

Wakame is often praised for its ability to promote weight loss and improve skin health, due to its low-calorie content and rich nutrient profile. 

Differences Between Hijiki and Wakame 

Appearance and Texture 

One of the easiest ways to tell hijiki and wakame apart is by their appearance. Hijiki is dark, almost black, and has a coarse, twig-like texture, whereas wakame is bright green and has a smoother, more tender consistency.

While hijiki retains a firm texture after cooking, wakame becomes soft and silky, blending seamlessly into soups or salads. 

Flavor

The flavor of hijiki is stronger and earthier compared to wakame. Hijiki has a rich, slightly sweet taste with deep, earthy undertones, making it a great addition to savory dishes. Wakame, on the other hand, has a much lighter, sweeter flavor with a touch of ocean saltiness. This makes wakame more versatile in lighter dishes like soups, salads, and even sushi.