hijiki with a tea strainer. (Sand and pebbles will sink to the bottom of the bowl.) Return to fine-mesh strainer and drain off excess water. Grate the carrots into matchstick slivers. Dip the age puff for 30 seconds in boiling water, and cut into matchstick slivers. Place tofu in a heated skillet and mash with a spatula. Let it simmer in its own water until reduced to small crumbs. Snap the ends off the green beans and place in boiling water for 1 to 2 minutes. Immerse in iced water, drain, and cut into 1 cm-long pieces. B.) In a heated skillet, saute sesame oil, hijiki, carrots, age, and tofu (all completely drained of water). When ingredients have acquired a shiny appearance, add dashijiru, shoyu, sake and mirin. Reduce heat to low and cook, stirring frequently, until liquid has been absorbed. Turn off heat and add green beans. C.) Place B in serving dish, sprinkle with sauteed sesame seeds. If you like, add seven-taste pepper to taste.