10/01/2026
For strong bones!
Mami-okusama’s hijiki daikon mochi
[Sacred Word of Masaaki-sama]
I eat a generous amount of seaweed every day.
It is my assertion that for Japanese people, the Eucharist or Lord’s Supper (the act or ritual of consuming bread and wine representing the body and blood of Jesus) consists of rice and miso soup. Therefore, I do eat rice and miso soup, but at the same time, I also eat a lot of seaweed with every single meal.
The reason is simple. I love absorbing the energy of the endless expanse of ocean into my entire body through seaweed.
When I put seaweed in my mouth and close my eyes, I can almost hear the sound of the waves. It’s as if my mind is instantly transported to the middle of the Pacific Ocean, where there is nothing but the sea. Consuming seaweed helps balance my blood, provides a large amount of minerals and gives me daily vitality.
In order to respond to my passion for seaweed, my wife Mami is always exploring cooking methods using seaweed, and this hijiki daikon mochi recipe is one that was created through such efforts. I am delighted to be able to share it with all of you today.
For regular daikon mochi, I prefer soy sauce, but for hijiki daikon mochi, I would definitely like for you to eat it with ponzu sauce.
The photo says “For strong bones!” but simply eating foods containing calcium is not enough. What helps calcium absorption in the intestines is vitamin D obtained through exposure to sunlight and other means.
Getting exposure to sunlight also promotes the secretion of serotonin, the happiness hormone.
For all of you, the Christian vegans, I would like you to eat plenty of rice, miso soup, and seaweed, get plenty of sunlight every day, and spend your days full of energy and happiness. As I mentioned at the New Year Service, let’s give the people around us plenty to wonder about: “Why are the elderly members of World Church of Messiah so energetic? Why do they look so happy?”
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“Absorbing the energy of the endless expanse of ocean into my entire body through seaweed.” What extraordinary sensibility! I am blown away! Mami-okusama created this hijiki daikon mochi in response to Masaaki-sama’s passion for seaweed. Once again, thank you so much for generously sharing this recipe filled with love!
According to Mami-okusama, it has been said since ancient times, “When in season, daikon radish keeps the doctor away.” Daikon radish, which is now in season, is an excellent vegetable that aids digestion and regulates the gastrointestinal system. In this recipe, hijiki and sesame seeds, which are both rich in calcium, are also used. She said that if you take one bite, you will be amazed by the incredibly chewy and soft texture! “Eat it with ponzu sauce”—as recommended by Masaaki-sama, it goes perfectly with refreshing ponzu sauce, and it will make you want more and more rice!
Let us also enjoy this hijiki daikon mochi together with rice and miso soup, and as Masaaki-sama stated in his Sacred Word, let us become happier and happier with seaweed and sunlight✨
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Ingredients (for one or two cakes, to be cut into smaller servings):
・550g grated daikon radish (net weight unpeeled)
・8g dried hijiki
・3 tablespoons raw sesame seeds
・110g rice flour
・45g kuzu powder
・1 teaspoon salt
・slightly more than 1 tablespoon sesame oil
・ponzu sauce (as needed)
Instructions:
① Preparation
・Rehydrate the hijiki in water and drain.
・Grate the daikon with the peel on and be sure to keep its liquid (this is key!).
・Toast sesame seeds and grind.
② Make the batter🥣
・Mix the grated daikon, salt, hijiki, and ground sesame.
・Add the rice flour and kuzu powder in order, and mix well.
③ Cook🔥
・Heat a frying pan (preferably cast iron), add sesame oil, and pour in the batter.
・Cook over medium-low heat for about 6 minutes undisturbed, letting it cook thoroughly.
・When the edges of the batter turn brown, check for browning underneath and flip it over, cooking the other side until golden brown.
・Cover and steam-cook for about 1 minute, then remove the lid and cook on high heat for about 30 seconds to let the moisture evaporate.
④ Finish✨
・Cut into desired shape and enjoy with ponzu sauce!
Eat, get sunlight and be happy!
Likes, saves and shares are most welcome
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About Mami-okusama (Mami Okada)
She was born in Aichi Prefecture and grew up in a farming household. She is also known as “Japan’s vegan beauty.” During her studies at University of Tsukuba, she became actively involved in volunteer activities such as refugee support. She was also repeatedly asked to participate in the “Miss Tsukuba” contest and was approached by many modeling agencies, but she declined all of these offers as she wanted to focus on refugee support activities. In recognition of her efforts in refugee support, she received the “University of Tsukuba President’s Award” in 2012. She holds a license to teach English to intermediate and high school students. After graduating from university, she began working for World Church of Messiah in 2013. In 2014, she married Masaaki Okada (Masaaki-sama), the great-grandson of the founder of World Church of Messiah, Mokichi Okada (Meishu-sama 1882-1955), and the representative and successor of Kyoshu-sama. Currently, while raising three children, she is single-mindedly walking the path of God, including working more energetically unlike anyone else on the Sacred Word of the founder, “In the world of Miroku, humanity will follow a vegan diet,” which was resurrected in our day by Masaaki-sama. She currently resides in Atami City.
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Website (Japanese only): https://sekaimeshiakyo.org/
Instagram: https://www.instagram.com/worldchurchofmessiah/
