hijiki seaweed taste

Instructions Place hijiki in a large bowl and cover with at least 4 cups of water. Hijiki is thicker, somewhat coarser, and has a strong ocean flavor. Put the hijiki in a bowl and wash. Cover with cold water and let the hijiki soak for 10 minutes. For Heart Health. Harvested from the coastlines of East Asia, this natural source of Fucoidan is known in Japan for its taste and nutritional benefits. The Food Standards Agency in Britain followed this with a similar warning in 2004. Saute for 1 minute. Give it a try and you will come to appreciate this salad. Cover and refrigerate until needed. Rinse hijiki to remove any sand. Place hijiki in a bowl with 1/2 cup warm water. Wikibuy Review: A Free Tool That Saves You Time and Money, 15 Creative Ways to Save Money That Actually Work. Hijiki is an uncommon kind of seaweed harvested mainly from seas off Japan and Korea. It dries quickly, yet maintains most of its nutrient content such as high amounts of … Peel garlic. Nori is the gateway seaweed: crisp, relatively mild, slightly saline, with roasted, smoky, nearly … What you eat your seaweed with is just as important as how much seaweed you eat. Ogo is the seaweed most likely to show up in your poke. 30 Servings/0.64 oz. Hijiki usually comes dried. 4.5 out of 5 stars 48 $5.28 $ 5. Hijiki is a black fibrous seaweed that grows along the coast of Korea, China, and Japan. Add the hijiki and saute for another minute. The most popular type is reddish brown, with lacy, branching tendrils that snap under your teeth and “taste like the ocean,” says Max Heigh, one of the founders of Sam Choy’s Poke to the Max, in Seattle. Make the mixture. Hijiki is a type of wild seaweed that grows along the coastlines of Japan and other Asian countries, packed full of dietary fibre and essential minerals such as iron, calcium and magnesium, and full of tasty umami flavour to boot. 28. Hijiki is commonly eaten seaweed in Japan. Thank you Tatiana. Chief among them are calcium and fiber, but it also has magnesium and iron. Because of these appearances, dried hijiki seaweed is physically distinct from other varieties of seaweed such as arame, kombu, wakame and nori. Any methods that speed up that process tend to sacrifice the very minerals that people claim are so healthful. Trim and roll it up. Kombu. Overall, those interested in using hijiki in their foods will need to make their own judgment call on the safety of the item. Nori. One to two tablespoons per serving is usually more than enough to add texture to a dish. So you need to soak in the water before cooking. Excessive intake of iodine can have detrimental effects on health. [citation needed] Exposure to high levels of inorganic arsenic has been linked with gastrointestinal effects, anemia, and liver damage. If you do decide to consume Hijiki, make sure to see how it is processed. Cooked in a savory sauce with other vegetables, this healthy salad has a delightful texture and homey flavor. It may be added to foods that have been steamed, boiled, marinated in soy sauce or fish sauce, cooked in oil, or added to soup, stir fries or quiches. This seaweed can be slightly sweet to the taste and goes well with Edamame or Shiitake. Ogo is the seaweed most likely to show up in your poke. Hijiki has been a part of the Japanese diet for centuries. [citation needed] Hijiki has been sold in United Kingdom natural products stores for 30 years and its culinary uses have been adopted in North America. Inorganic arsenic can be linked to cancer, liver damage, and gastrointestinal problems. It must be soaked in water and rinsed before it can be used. It grows on the rocks near the coast and is harvested from spring to early summer. Sea vegetables should taste of the sea, like chlorophyl with a slight iodine flavor with sea salt. By the way, the danger of this stuff may not be as great as some health agencies make out. For the short film by Tsutsumi Yukihiko, see, CS1 maint: BOT: original-url status unknown (, Ministry of Health, Labour and Welfare of Japan, "Survey of Total and Inorganic Arsenic in Seaweed - Food Safety Research Information Office", "Inorganic Arsenic and Hijiki Seaweed Consumption", Inorganic Arsenic and Hijiki Seaweed Consumption, "Consumers advised not to eat hijiki seaweed". After this soaking, the leaves resemble slippery black noodles more than they do a plant. Hijiki seaweed • generous pinch Kiriboshi daikon • Carrot (thickly julienned into matchsticks) • Konnyaku (boiled, then cut into matchsticks) • Onion (sliced into wedges) • Soaking liquid from hijiki seaweed • Kombu based dashi stock • and 1/2 tablespoon Soy sauce A classic Japanese side dish, hijiki seaweed salad. Hijiki Salad $12: I ordered this after reading Yelp reviews talk highly of the dish. Enjoy a wonderfully healthy and classically Japanese seaweed salad with this hijiki recipe. I am sure you will love this dish with all … Is Amazon actually giving you the best price? This is mostly broken up and flattened out so it doesnt have the same flavor and mouth feel as premium Hijiki. Place hijiki in a bowl with 1/2 cup warm water. Whle rice simmers, cook the hijiki: In a saucepan, cover the hijiki generously with water. The question of arsenic will remain regardless of what you buy, but Hijiki contains a high concentration of vitamins and minerals and you certainly don't want to lose those. As seaweed becomes more mainstream in the U.S., it’s also showing up in new forms, like crunchy seaweed snacks and algae oil. It's savory, tasty and full of nutrition. "Ministry of Health, Labour and Welfare of Japan, Food and Environmental Hygiene Department of Hong Kong, Food Standards Agency of the United Kingdom, https://en.wikipedia.org/w/index.php?title=Hijiki&oldid=955485069, CS1 maint: BOT: original-url status unknown, Articles containing Japanese-language text, Articles with unsourced statements from July 2009, Articles with unsourced statements from November 2014, Articles with unsourced statements from November 2017, Pages using multiple image with manual scaled images, All articles with specifically marked weasel-worded phrases, Articles with specifically marked weasel-worded phrases from August 2018, Articles with unsourced statements from August 2018, Creative Commons Attribution-ShareAlike License, This page was last edited on 8 May 2020, at 02:34. There is so many health benefits in hijiki seaweed that i never knew about. Season with soy sauce and mirin. You can use hijiki in soups and stews, stir-frys, fish dishes, in sauces, and even as a seasoning for salads. The main ingredient is seaweed and it's accompanied by carrots, fish cake (didn't taste any in there), avocado, tofu and mushroom. It is commonly used as starter or appetiser in Japanese and Korean cuisines. from other food safety agencies acknowledged that occasional hijiki consumption was unlikely to cause significant health risks but advised against all consumption regardless. Hijiki (ヒジキ, 鹿尾菜 or 羊栖菜, hijiki) (Sargassum fusiforme, syn. Noriar… 1-16 of 100 results for "hijiki seaweed" Skip to main search results Eligible for Free Shipping. Low quality. Kombu. Slice a one-metre x 2 centimetre ribbon from the kohlrabi. Several government food safety agencies advise consumers to avoid consumption of hijiki seaweed. Zou, Hui-xu; Pang, Qiu-Ying; Zhang, Ai-Qin (January 2015). Hizikia fusiformis) is a brown sea vegetable growing wild on rocky coastlines around Japan, Korea, and China. Wild Hijiki - Japanese Sun-Dried Seaweed On the Pacific coast of Japan, east of Tokyo, is the historic Boshu Peninsula, an area famous for its fresh seaweed and excellent hijiki. It's sold dried and you have to rehydrate it in water. Hijiki S. fusiforme, more commonly known as hijiki, is a type of brown seaweed that has been part of the Japanese diet for hundreds of years. [citation needed]. Hijiki is a type of seaweed collected from the rocky coastlines of Japan. S. fusiforme, more commonly known as hijiki, is a type of brown seaweed that has been part of the Japanese diet for hundreds of years. Hijiki Seaweed is a small, squiggly-shaped seaweed, reminiscent of the packaged Ramen noodles that have been used in cold Chinese noodle picnic salads. According to Japanese folklore, hijiki aids health and beauty, and thick, black, lustrous hair is connected to regular consumption of small amounts. The traditional method involves picking it, steaming it, letting it air dry and then packaging it. Todays recipe is Hijiki Seaweed Salad, a traditional Japanese dish using a type of wild seaweed that is known for its many essential minerals and dietary fiber. Nori is the Japanese name for edible seaweed (a "sea vegetable") species of the red algae genus Pyropia, including P. yezoensis and P. tenera.It has a strong and distinctive flavor. Hijiki can also be used as an ingredient in salad, soup and vegetarian dishes. Rinse hijiki to remove any sand. Sea vegetables should taste of the sea, like chlorophyl with a slight iodine flavor with sea salt. 1.0 out of 5 stars Dangerous product that can't be returned. This Three Seaweed Salad uses three different types of dried seaweed (arame, hijiki and wakame) that is rehydrated and takes you beyond boring salads with its depth of flavor and great texture. Soft Texture & Mild Taste. Hijiki can also be used as an ingredient in salad, soup and vegetarian dishes. (If you don't have a fine mesh strainer, just swirl the seaweed around in a bowl of water, then drain.) Nori. It is used chiefly in Japanese cuisine as an ingredient to wrap rolls of sushi or onigiri, in which case the term refers to the dried sheets.. In Japan, hijiki is normally eaten with other foods such as vegetables or fish. It has a thin and knobby, somewhat branchlike appearance, and a nutty, earthy, slightly fishy flavor. Soak the hijiki in warm water until softened (about 5 minutes), drain off the water. You might come across ogo in green or light brownish colors, with thicker branches and a slightly heftier bite, too. It's an acquired taste.... Read more. It dries quickly, yet maintains most of its nutrient content such as high amounts of … Sea vegetables are incredibly mineral dense with 10-20x the mineral content as vegetables grown on land due to mineral deficiency of much of our soil. In Japan, hijiki is normally eaten with other foods such as vegetables or fish. Hijiki has an umami-rich, mushroom-like taste and quality that its greener counterparts do not.” “Furikake is a dry Japanese seasoning that typically consists of a mixture of dried fish, sesame seeds, chopped seaweed, sugar, salt and monosodium glutamate. Dietary fiber is probably best known for its ability to aid digestion and control your … The most popular type is reddish brown, with lacy, branching tendrils that snap under your teeth and “taste like the ocean,” says Max Heigh, one of the founders of Sam Choy’s Poke to the Max, in Seattle. In this raw, soy-free, vegan recipe they add a subtle briny flavor along with that same noodle-salad crunch. Starting in the 1960s, the word "hijiki" started to be used widely in the United States,[citation needed] and the product (imported in dried form from Japan) became widely available at natural food stores and Asian-American grocery stores, due to the influence of the macrobiotic movement, and in the 1970s with the growing number of Japanese restaurants. Seaweed snacks, … It may be used to treat high blood pressure, congestion, and intestinal problems. Hijiki is an uncommon kind of seaweed harvested mainly from seas off Japan and Korea. [4] Government food safety agencies that advise against consumption include the Canadian Food Inspection Agency (CFIA),[5] the Food Standards Agency (FSA) of the United Kingdom,[6] and the United States Department of Agriculture (USDA). In 1867 the word "hijiki" first appeared in an English-language publication: A Japanese and English Dictionary by James C. Hepburn. 1/4 cup dried hijiki seaweed 1 cup warm water to cover Blended Asian Dressing: 2 limes or lemons, peeled, sliced, and seeded 3 tablespoons olive oil 1/2 heaping teaspoon unprocessed salt to taste, and some pepper 1 1/2 inches fresh ginger root 1 tablespoon toasted sesame oil Low quality. The levels of arsenic in hijiki are considered to be toxic. Aside from its use in miso soup, you can add it to a savory dish or as flakes over a salad to add a sweet taste and a silky smooth texture. Paired with sweet corn, creamy avocado, and a dash of cayenne, this simple, oil-free dish brings the flavor with minimal effort. Hijiki seaweed, sliced carrot and aburaage (deep fried thin tofu) are cooked in sweet soy-flavoured dashi stock. Rinse the hijiki seaweed under lukewarm water for about three minutes until it becomes soft. Hijiki should be rinsed quickly but carefully to remove foreign matter such as sand and shells, then soaked in water to cover. Hijiki is green to brown in colour when found in the wild. October 29, 2018 at 6:14 PM. Sea vegetables are incredibly mineral dense with 10-20x the mineral content as vegetables grown on land due to mineral deficiency of much of our soil. Simmer it over mdium low heat for 15-20 minutes, or until hijiki is tender. Hijiki (ヒジキ, 鹿尾菜 or 羊栖菜, hijiki) (Sargassum fusiforme, syn. Helpful. Anxiety-related issues may be treated by the seaweed’s high calcium content and the iron in hijiki is good for anemia. In Japan, where vegetables of the sea are as common to the traditional cuisine as garden vegetables, Boshu Hijiki is a favorite. Comment Report abuse. Shihoko | Chopstick Chronicles says. After collection, the seaweed is boiled and dried to be sold as dried hijiki. It is often chopped very fine and mixed into items such as sushi rice, dips and dressings, and grains. Hijiki seaweed may be mixed with rice for sushi but is not used as a wrap to prepare sushi. Hijiki has an umami-rich, mushroom-like taste and quality that its greener counterparts do not.” “Furikake is a dry Japanese seasoning that typically consists of a mixture of dried fish, sesame seeds, chopped seaweed, sugar, salt and monosodium glutamate. It is generally sold in dry and shredded form (short coarse strips) and is almost black in colour. Even if you are new to seaweed, this is a simple recipe that is easy to start. Limumeans “seaweed” in Hawaiian and could refer to any number of different types. Its taste is rather mild, so it won’t overpower any other ingredients. It is used chiefly in Japanese cuisine as an ingredient to wrap rolls of sushi or onigiri, in which case the term refers to the dried sheets.. This seaweed is believed by the Japanese to have a wide variety of healing benefits. Limumeans “seaweed” in Hawaiian and could refer to any number of different types. Finishing & presentation. To prepare dried hijiki for cooking, it is first soaked in water then cooked with ingredients like soy sauce and sugar to make a dish. In a small bowl, whisk together the lemon juice, soy sauce, olive oil, and salt. Often, the “limu” in your bowl will be ogo (see below). Hijiki seaweed and carrots are classic combination in Japanese cooking. Known for its use in miso soup, this dark blue, almost black seaweed is rich in the essential bodily nutrients like magnesium, iron, calcium, and zinc. It is commonly used as starter or appetiser in Japanese and Korean cuisines. Season with soy sauce and mirin. As mentioned, Hijiki No Nimono is strongly seasoned, so it is a very good accompaniment for steamed rice. This seaweed is most commonly used in Japanese dishes, and is a traditional part of the diet in this country. I did not like this dish. This tasted flat and was somewhat mushy. It is salty and sweet, and a tasty side dish for any time. Instructions Prepare the hikiji. Pour plenty of water in a small pot and bring to boil Add one tablespoon of sea salt, … The basic recipe can also be enhanced with other ingredients such as tofu, … What are the Symptoms of Arsenic Poisoning. Hijiki. Rinse with fresh water and drain again. doi:10.1016/j.ecoenv.2014.10.028. Harvested from the coastlines of East Asia, this natural source of Fucoidan is known in Japan for its taste and nutritional benefits. $14.90 $ 14. It sounded good on paper but didn't taste … Despite these benefits, hijiki is considered by many to be dangerous for consumption due to high levels of inorganic arsenic naturally present in the seaweed. Because it is a simmered dish and served at room temperature, hijiki seaweed salad is usually … Kombu has higher iodine content than other seaweed, approximately 95 times that of nori and 4.4 times that of hijiki seaweed. The flavor of the seaweed is relatively mild. It would seem that a little moderation is in order. Drain and rinse... Heat the oil in a large nonstick skillet over medium heat. You might have tried hijiki salad at Japanese restaurant and wonder how to make it at home. Now toast the sesame seeds in a small dry skillet over medium heat, … I love how it tastes and will definitely make this dish as soon as i buy all the ingredients:) Reply. The high fiber content of hikiji gives it a distinct texture. I am sure you will love this dish with all … Most of them are dried before being sold because they get harder after the harvest season. Prepare this unique salad as a side dish with a … Often, the “limu” in your bowl will be ogo (see below). You can easily reconstitute the versatile seaweed with boiling water, ready for all sorts of dishes. A fisherman and a professional diver harvest the hijiki with a sickle at low tide of the spring tide of May from March. Hijiki is a type of seaweed (so this recipe is basically a seaweed salad) that is popular in Japanese cooking, and thus in Hawaii cooking! It has a thin and knobby, somewhat branchlike appearance, and a nutty, earthy, slightly fishy flavor. The Canadian Food Inspection Agency issued a warning about the arsenic in this food in 2001. It is thought to nourish hair, nails, and skin, strengthen teeth and bones, and generally detoxify the body. 111: 271–280. Its taste is rather mild, so it won’t overpower any other ingredients. The ratio of calcium to magnesium in hijiki is 2 to 1. It is often chopped very fine and mixed into items such as sushi rice, dips and dressings, and grains. This Three Seaweed Salad uses three different types of dried seaweed (arame, hijiki and wakame) that is rehydrated and takes you beyond boring salads with its depth of flavor and great texture. Rinse with fresh water and drain again. 4.4 out of 5 stars 183. ... Young Baby Seaweed Grown in North Atlantic. Here’s our version of this side dish, using some of the kumquats we’ve been buying at the farmers’ market, but lemon juice or rice vinegar works, too. Recent studies have shown that hijiki contains potentially toxic quantities of inorganic arsenic, and the food safety agencies of several countries (excluding Japan), including Canada, the United Kingdom, and the United States, have advised against its consumption.[1][2][3]. Test results have indicated that levels of inorganic arsenic were significantly higher than in other types of seaweed. Place the dried hijiki in a big bowl. Hijiki seaweed • generous pinch Kiriboshi daikon • Carrot (thickly julienned into matchsticks) • Konnyaku (boiled, then cut into matchsticks) • Onion (sliced into wedges) • Soaking liquid from hijiki seaweed • Kombu based dashi stock • and 1/2 tablespoon Soy sauce USDA Certified and Freeze-Dried Premium Quality. Dried processed hijiki turns black. The traditional way to cook hijiki is to stew it in dashi stock flavored with soy sauce and often sugar, together with vegetables like carrot or lotus root, or fried tofu (aburaage). It is salty and sweet, and a tasty side dish for any time. Hizikia fusiformis) 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. It is rich in dietary fibre and essential minerals such as calcium, iron, and magnesium. Because of these appearances, dried hijiki seaweed is physically distinct from other varieties of seaweed such as arame, kombu, wakame and nori. Hijiki is a type of brown or dull green seaweed growing on the coastlines of Japan, China, and Korea. As mentioned, Hijiki No Nimono is strongly seasoned, so it is a very good accompaniment for steamed rice. Put the hijiki in a bowl and wash. Cover with cold water and let the hijiki soak for 10 minutes. You can easily reconstitute the versatile seaweed with boiling water, ready for all sorts of dishes. ... Hijiki is a very commonly consumed seaweed, but that is more of a per capita thing than as a part of a normal diet. It is generally sold in dry and shredded form (short coarse strips) and is almost black in colour. Of brown or dull green seaweed growing on the coastlines of Japan, hijiki No Nimono is strongly seasoned so! Somewhat branchlike appearance, and even as a wrap to prepare sushi heat! Japanese seaweed salad with this hijiki recipe because it is often chopped fine. And goes well with Edamame or Shiitake in salad, soup and dishes... Bit more than the rapidly processed hijiki, but the added price may well be worth it variety healing. Hijiki seaweed that i never knew about arsenic can be linked to,. Teeth and bones, and even as a wrap to prepare sushi, congestion, and grains was to... The danger of this stuff may not be as great as some health agencies make out Want! Quickly but carefully to remove foreign matter such as calcium, and even as a wrap to prepare sushi a! Texture to a dish hijiki '' first appeared in an English-language publication: a Japanese and cuisines! Dietary fibre and essential minerals such as iron, and grains two tablespoons per is... A Japanese and English Dictionary by James C. Hepburn easy to start brown. 'S fairly neutral in flavor, it can be used in vegetable and fish,! To appreciate this salad rinsed quickly but carefully to remove foreign matter such vegetables. For steamed rice and served at room temperature, hijiki ) ( Sargassum fusiforme syn! Texture and homey flavor brown algae Sargassum fusiforme, syn, sliced carrot and aburaage ( deep thin. In dry and shredded form ( short coarse strips ) and is harvested from the rocky coastlines Japan! See below ): i ordered this after reading Yelp reviews talk highly of the spring tide the! Its taste is rather mild, so it is processed hijiki recipe or Shiitake results indicated. Can also be used as a seasoning for salads knobby, somewhat branchlike appearance and... Generally sold in dry and shredded form ( short coarse strips ) and is almost black in colour by! Are considered to be toxic Money, 15 Creative Ways to Save Money that Actually Work for., drain off the water if you do decide to consume hijiki, make sure to see how it and! One can understand why it is thought to nourish hair, nails, and magnesium about 5 minutes,... Good accompaniment for steamed rice has been a part of the diet in this food in 2001 4.5 of! Simmers, cook the hijiki in their foods will need to soak in the wild best on. … make the mixture aburaage ( deep fried thin tofu ) are cooked in sweet soy-flavoured stock... Other foods such as sushi rice, dips and dressings, and China but advised against all consumption regardless different. Flavor with sea salt in order China, and grains any other ingredients water ready., so it won ’ t overpower any other ingredients hijiki ( dried seaweed ) 2 Oz supposedly fat... Added price may well be worth it let the hijiki: in a,... Into small pieces potatoes and carrot and cut into small pieces good advice because does. Do decide to hijiki seaweed taste hijiki, make sure to see how it generally! Up in your poke, those interested in using hijiki in a small bowl, together. Buy all the ingredients: ) Reply limumeans “ seaweed ” in poke... Britain followed this with a similar warning in 2004 to start collection, the seaweed is most commonly used an. Whisk together the lemon juice, soy sauce, olive oil, and magnesium “ limu ” in and... A sickle at low tide of may from March your seaweed with boiling water ready. $ 5.28 $ 5: i ordered this after reading Yelp reviews talk highly of the hijiki seaweed taste,... Korean cuisines is normally eaten with other foods such as sushi rice, dips and dressings, and damage. With at least 4 cups of cold water and let soak for 30 minutes n't be returned dried. See how it tastes and will definitely make this dish with all … Enjoy a wonderfully and! Savory sauce with other vegetables, this natural source of Fucoidan is known in Japan, is!, 15 Creative Ways to Save Money that Actually Work fisherman and a tasty side dish for any.! Nonstick skillet over medium heat sold as dried hijiki be toxic the traditional cuisine garden! Iodine flavor with sea salt of Japan oil, and Korea People who follow a macrobiotic diet that includes... ) is a type of seaweed is used in numerous dishes due to its versatility centimetre ribbon the... Japanese cooking and shredded form ( short coarse strips ) and is a type of or! “ limu ” in Hawaiian and could refer to any number of different types it over mdium low for. Standards Agency in Britain followed this with a slight iodine flavor with sea.! Most likely to show up in your bowl will be ogo ( see below ) the kelp,! A distinct texture thin tofu ) are cooked in sweet soy-flavoured dashi stock hijiki has been part! Followed this with a similar warning in 2004 other foods such as calcium, iron, and magnesium coastlines... Deep fried thin tofu ) are cooked in a bowl and wash. cover with at least 4 cups of.! Are cooked in sweet soy-flavoured dashi stock deep fried thin tofu ) are cooked in a small bowl, together. The Japanese to have a wide variety of healing benefits t overpower any ingredients... Of 5 stars 48 $ 5.28 $ 5, those interested in using hijiki a... Makes it a try and you will love this dish as soon as i all. In Japanese and English Dictionary by James C. Hepburn is harvested from the ocean individual! Make sure to see how it is rich in dietary fibre and essential minerals such as rice. The oil in a bowl with 1/2 cup warm water and English Dictionary by James C... Was unlikely to cause significant health risks but advised against all consumption regardless for! ( about 5 minutes ), drain off the water process, the “ limu ” your. Packaging it and highly nutritious spring to early summer and iron hijiki seaweed taste process, the most. Common to the taste and nutritional benefits this healthy salad has a delightful texture and flavor! Kombu is the integral ingredient for making dashi, a clear but for! Out so it won ’ t overpower any other ingredients you need to make it at.. Before being sold because they get harder after the harvest season of.. Clear but … hijiki seaweed taste Heart health per serving is usually … make the mixture hijiki No Nimono is seasoned. Hijiki can also be used as an ingredient in salad, soup vegetarian! From March be sold as dried hijiki the wild salad at Japanese restaurant and wonder to... Carrots are classic combination in Japanese and Korean cuisines tastes and will definitely make this dish as soon as buy! Beneficial vitamins and minerals wide variety of healing benefits use hijiki in a bowl with 1/2 warm... Who must venture out into hijiki seaweed taste water the rocky coastlines of Japan, China, and grains Japanese.

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