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#Hijiki #Ayakashiko3

#Hijiki #Ayakashiko3

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**「海藻の栄誉、生活の息づく力」**

日本を含む東アジア沿岸域に分布する褐藻の1種。長さ1メートル以上になる大型の海藻であり、棍棒状の葉をつける。波の荒い海岸の岩礁域潮間帯下部に繁茂し、春から初夏に生殖器を付けて成熟するが、夏になると大部分が消失し、繊維状の付着器が残ってそこから芽を出して生長する。

**Q：何をされた方ですか？**

A：日本で「ひじきの日」を制定し、この海藻を健康食・長寿食として利用していること

**Q：有名な作品は何ですか？**

A：各地の料理に利用されている「干煮」

関連動画

・ひじきの白和え 2021.3.24放送

・【いさはやレシピ】切り干し大根とひじきの炒め物

・ひじきとじゃがいものチーズガレット～カルシウムをとろう～

English Summary

**"The honor of seaweed, the power to breathe in life"**

A type of brown algae that is distributed in the coastal areas of East Asia, including Japan. It is a large seaweed that grows over 1 meter in length and has club-shaped leaves. It grows in the lower intertidal zone of rocky reefs on coasts with rough waves, and matures with reproductive organs attached from spring to early summer, but most of them disappear in summer, leaving behind fibrous appressoria from which they sprout and grow.

**Q: What did you do? **

Japan has established "Hijiki Day" and uses this seaweed as a health food and longevity food.

**Q: What are your famous works? **

“Dried boiled fish” is used in various cuisines.

Wikipedia:ひじき









書名あやかしこ. 3
著者
出版社KADOKAWA
発売日
ISBN9784040691220



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