The taste of spring, a mountain of Hijiki. Harvesting begins at Jōgashima Island/Miura

Translated from the original article at: http://news.kanaloco.jp/localnews/article/1204130038/

April 14, 2012

Fisherman bundle jet-black Hijiki into sacks.

Harvesting the flavor of spring: On Jōgashima Island of Misakichō, Miura City, the reaping of Hijiki has begun. Along the coast, fishermen can be seen bundling sacks of jet-black Hijiki that's been left to dry in the sun.

Jōgashima Island’s Fishing Association states that because of unfavorable weather conditions, the annual harvest period arrived over a month late. According to the fishermen, this year's harvest is somewhat small, with the area not yielding much fully grown Hijime.

Pulling the Hijiki from the tide to the shore, about two days were spent harvesting it, where it was then dried in the sun. It's being bundled into sacks in order for businesses to put in their bids. This season, a harvest of 4 tons has been estimated.

Smiling, a fisherman of 4 years (Age 40) said　"This (harvest of) Hijiki is special for its fluffy and soft texture. I would recommend eating it boiled."

Original Text:

春の味、ヒジキ山盛り　城ケ島で収穫始まる/三浦

2012年4月14日

真っ黒なヒジキを袋詰めする漁師

春の味、収穫―。三浦市三崎町城ケ島でヒジキ漁が始まった。海岸では、天日干しで乾燥した真っ黒なヒジキを袋詰めする漁師の姿が見られる。

城ケ島漁協は、天候不順で刈り取りが例年より１カ月遅れた。漁師たちによると、今年は量がやや少なく、場所によっては生育があまりよくないという。

潮の引いた周辺の磯で刈り取ったヒジキは２日間ほど天日干しされ、業者の入札にかけるために袋詰めされる。今シーズンは計４トンの収穫を見込んでいる。

漁師歴４年という男性（40）は「ここのヒジキはふっくらして柔らかいのが特徴。煮て食べるのがおすすめ」と笑顔で話していた。