This rice dish has been a big hit throughout this summer, and I made it many times. As long as you have nice sweet fresh corn, this dish can almost never fail. Corn and hijiki seaweed go so well together (I also like to make a salad dish featuring these two ingredients), and they blend in with the rice nicely.
The butter and Smoked Soy Sauce are added after the rice is made, so they keep the really fresh flavors. The aroma is quite irresistible. If you don’t have the Smoked Soy Sauce, you can use a regular soy sauce for a non-smokey version.