Remove from heat and set aside. Simmer corn in boiling water and salt about 10 minutes. Allow to cool, then remove corn from ears. Boil the peas 10 minutes, then the bean sprouts for 1 minute. Mix the hijiki, corn, peas, sprouts, and raw carrot in a bowl.
Blend dressing ingredients together until smooth, then add to salad, and serve.
Heat oil in pan and lightly stir fry tofu and arame, add cabbage. Now add seasoning mixture and bring to a boil. Prepare sauce, thinning to a pourable consistency with a little of the seasoning mixture or water. Stir the sauce into the vegetables just before serving. Shoyu 2 Tbsp safflower oil 1 medium onion, sliced 1 tsp curry powder small head cabbage, shredded Soak arame in cool water 15 minutes.