| Display title | Biology:Hijiki |
| Default sort key | Hijiki |
| Page length (in bytes) | 9,587 |
| Namespace ID | 3026 |
| Namespace | Biology |
| Page ID | 819770 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 1 |
| Counted as a content page | Yes |
| Page image |  |
| HandWiki item ID | None |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | imported>Importwiki |
| Date of page creation | 14:30, 12 February 2024 |
| Latest editor | imported>Importwiki |
| Date of latest edit | 14:30, 12 February 2024 |
| Total number of edits | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
Description | Content |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Hijiki (ヒジキ, 鹿尾菜 or 羊栖菜, hijiki) (Sargassum fusiforme, syn. Hizikia fusiformis), sometimes called hiziki, is a brown sea vegetable growing wild on rocky coastlines of East Asia.
Hijiki has been a part of the Japanese culinary sphere and diet for centuries. It is rich in dietary fiber and essential minerals... |
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