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.
Classification
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Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Fresh okahijiki retail (year-round, with peak in spring-summer)
- Premium foodservice ingredient supply
What it is
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.
Typical uses in Japanese products
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. |
Example products
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.
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From the same origin
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References
- MEXT 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.