The other night, I was in the mood for hijiki somen, but wanted to do something a little different. I cooked it in my nonstick wok, with honteri, and noted how the starch from the somen thickened the dish (along with the sugar from the honteri). Then I decided to add a few drops of sesame oil.
This was a winner. Braised hijiki is a sweet dish, but the sesame oil adds a smoky savory undertone. Just a few drops do not permeate the dish with sesame flavor (sesame oil can overwhelm a dish), but still add a certain not-so-sweet undertone that can add depth to a sweet dish like braised hijiki. Tweak, tweak.