Wash Hijiki very quickly under cold water. Place in a bowl, cover with water and soak 5-10 minutes. Remove and drain. Slice hijiki strands into 1- 2 pieces.

Wash soybeans and roast on a low flame until golden brown. Do not roast too long or on too high a flame, as these beans burn very easily. (You may also wash the beans and soak overnight instead of roasting.) Do not use oil in the skillet when roasting. Stir constantly to evenly roast and avoid burning.

Place soybeans in a pot. Place Hijiki on top and do not mix. Add enough of the soaking water to cover the top of the seaweed. Bring to a boil, cover, and reduce flame to low. Simmer until beans are about 80 percent done. Season with shoyu to taste and simmer until beans are done. Remove cover, raise the flame slightly and cook until almost all liquid evaporates.

Serve.