BLOOD TYPE A: GINGER HIJIKI AND CARROTS

Ingredients: 1/4 cup hijiki, loosely packed 1 teaspoon toasted sesame oil or extra virgin olive oil 1 clove garlic, pressed or minced 1 teaspoon minced ginger 1 small onion, sliced 1 small carrot, cut into matchsticks 1 tablespoon tamari or soy sauce 1 tablespoon mirin (optional)

How to make it: Rinse the hijiki and soak it in 1/2 cup filtered water for 10 minutes. Drain, reserve the soaking water, and chop the hiziki. Warm the oil in a skillet, add and saute the garlic, ginger, hiziki, onion, and carrot for five minutes. Add the tamari and soaking water, cover and simmer for 15 minutes. If you notice any liquid remaining, uncover and cook until the liquid evaporates.

Hijiki is a brown sea vegetable growing wild on rocky coastlines around Japan, Korea, and China. Hijiki has been a part of the Japanese diet for centuries. Hijiki is rich in dietary fibre and essential minerals such as calcium, iron, and magnesium.

At this point, you will want to add the mirin, if using, adjust the seasoning, and serve.

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