Food · Fermented foods
Okahijiki (Land Seaweed / Saltwort)
おかひじき (Okahijiki)
Also known as: Okahijiki, Land seaweed, Saltwort, Salsola komarovii, 陸鹿尾菜
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| Category | Food |
|---|---|
| Japanese labeling name | おかひじき |
| Common Japanese notations | おかひじき, 陸鹿尾菜, オカヒジキ |
| Origin | Salsola komarovii, a salt-tolerant land plant resembling hijiki seaweed; principal modern cultivation in Yamagata (the leading region) and other regions; the name 'oka-hijiki' (land hijiki) refers to its appearance similar to the marine seaweed |
| Typical functions | Salad and ohitashi vegetable — fresh, crisp texture similar to land version of hijiki, Tempura ingredient, Foodservice and retail premium leafy specialty |
| Regulatory status in Japan | Standard agricultural product labeling. Yamagata leading production region. Okahijiki is not a designated allergen. |
Okahijiki (おかひじき) is the young shoots of Salsola komarovii, a salt-tolerant land plant whose appearance resembles the marine seaweed hijiki — hence the name 'oka-hijiki' (land hijiki). The OEM positioning is premium specialty leafy vegetable: as a fresh salad and ohitashi vegetable with crisp slightly-salty texture, as a tempura ingredient, and as a premium foodservice and retail leafy specialty. Yamagata Prefecture is the leading production region.
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Classification
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Product applications
Functions
Regulatory tags
Origin
Common OEM product categories
Finished-product categories where Japanese OEM manufacturers commonly formulate with this ingredient.
- Fresh okahijiki retail (year-round, with peak in spring-summer)
- Premium foodservice ingredient supply
Ingredient profile
Okahijiki is Salsola komarovii, a salt-tolerant herb. The young shoots are slender, branching, deep green, with a slightly salty flavor reflecting the plant's salt-tolerance physiology.
Production: Yamagata is the leading cultivation region.
Texture and flavor: crisp, slightly salty, with mild herbal character.
OEM applications
Salad and ohitashi — fresh raw or briefly boiled with soy sauce dressing.
Tempura — battered and fried.
Foodservice ingredient — premium specialty in kaiseki and izakaya.
For OEM: fresh okahijiki retail (Yamagata origin), and premium foodservice ingredient supply.
Regulatory classification in Japan
Standard food labeling. Yamagata origin appropriate. Not a designated allergen.
Regulatory classification in other markets
| EU | Niche specialty positioning. |
|---|---|
| USA | Niche specialty positioning. |
| China | Niche specialty positioning. |
| Korea | Niche specialty positioning. |
Market reference formulations
Example finished products will be added after verification of Yamagata origin.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Alternative ingredients
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Quick answers
- What is Okahijiki (Land Seaweed / Saltwort)?
- Okahijiki (おかひじき) is the young shoots of Salsola komarovii, a salt-tolerant land plant whose appearance resembles the marine seaweed hijiki — hence the name 'oka-hijiki' (land hijiki). The OEM positioning is premium specialty leafy vegetable: as a fresh salad and ohitashi vegetable with crisp slightly-salty texture, as a tempura ingredient, and as a premium foodservice and retail leafy specialty. Yamagata Prefecture is the leading production region.
- What is the regulatory status of Okahijiki (Land Seaweed / Saltwort) in Japan?
- Standard agricultural product labeling. Yamagata leading production region. Okahijiki is not a designated allergen.
- What products typically use Okahijiki (Land Seaweed / Saltwort)?
- Fresh okahijiki retail (year-round, with peak in spring-summer) / Premium foodservice ingredient supply
- Where does Okahijiki (Land Seaweed / Saltwort) come from?
- Salsola komarovii, a salt-tolerant land plant resembling hijiki seaweed; principal modern cultivation in Yamagata (the leading region) and other regions; the name 'oka-hijiki' (land hijiki) refers to its appearance similar to the marine seaweed
- What is the INCI / JSCI labeling name for Okahijiki (Land Seaweed / Saltwort)?
- JSCI: おかひじき
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References
- 文部科学省 (Ministry of Education, Culture, Sports, Science and Technology) Standard Tables of Food Composition — おかひじき
Last updated: 2026-04-28. Ingredient entries are reviewed at least annually against current regulatory listings.