sushima Hijiki (Hizikia fusiforme) comes from southwest Japan near Asou Bay. It’s harvested at low tides. What makes it somewhat unique is that it’s never soaked so it retains more of its nutrients.
I soak the Hijiki in water for 10-15 minutes, drain, and rinse. Common uses are seaweed salad or in miso soup.
It’s a very sustainable crop and a on the more expensive side because of the way it’s harvested.