Diminution of the Arsenic Level in Hijiki, Sargassum fusiforme (Harvey) Setchell⁺, through Pre-cooking Treatment

抄録

The seaweed Hijiki, Sargassum fusiforme (Harvey) Setchell, has been traditionally eaten by Japanese. However, a rather high concentration of arsenic is sometimes detected in dried Hijki. Thus, it is necessary to find a pre-cooking process to diminish its arsenic level. The arsenic level in commercial products of dried Hijiki harvested in Japan was diminished more than 50 percent by soaking them in water for several hours at room temperature.