One of the mysteries of the English language finally explained.
Edible Japanese seaweed sold in dried black strips.
- ‘Good sources include sea fish, sea vegetables (kelp, dulse, hijiki, nori and kombu) and iodized salt.’
- ‘Additionally, an extract of hijiki seaweed with high amounts of minerals and amino acids increases absorption of Toki's nutrients.’
- ‘By contrast, ‘because they are both so high in iodine, a half ounce of kombu or three and a half ounces of hijiki should last you about a year.’’
- ‘Delightful as incredibly fresh hijiki and wakame can be when sparked by sour cherries, the rush won't begin until your first chew.’
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