At the summer conference I attended several amazing cooking classes, the most memorable ones being led by the originally-Spanish and now in Japan residing Patricio García de Paredes. The recipe for this hiziki salad is a slightly adapted version of his “hiziki ceviche”.
First soak a small bunch of hiziki seaweed, at least for half an hour, then cut the “strings” of seaweed into bite-sized pieces, transfer to a small pot with boiling water and boil for about five minutes. Drain and rinse and set aside to cool down. Meanwhile slice a (preferably red) onion into very thin halfmoons, remove the bitter ends, because the onion will not be cooked. Place onion into a bowl, sprinkle with a large pinch of salt (maybe half a teaspoon) and massage for a minute or two with your hands until the onion becomes limp, then set aside for at least half an hour so the sharpness is reduced and digestibility improved by slight fermentation. All previous steps can be prepared ahead of time. When the seaweed is cooled and onion ready, rinse the onion well (otherwise it would be way too salty), mix both in a bowl, add chopped fresh parsley (and fresh cilantro if you have it), some more salt to taste, a bit of oil (I added pumpkin seed oil, but you could use toasted sesame oil), a generous squeeze of lemon and some optional cayenne powder (my addition). The original recipe also called for shoyu and a sweetener, but I omitted those. Salad is best if left for a couple of hours in the fridge or at room temperature, so flavours can meld.
I served it as part of a dinner with sweet millet and gomasio, kinpira of dried burdock,carrots and parsley root, and a condiment of carrot tops sauteed in mustard and a bit of water.