Rinse the dried hijiki seaweed in cold water and soak it in a bowl of water for 10 minutes.

Drain the seaweed and place it in a medium pot with enough water to cover it. Bring to a boil over medium-high heat.

Once the water boils, reduce the heat to low and let the seaweed simmer for about 10-15 minutes until it is tender.

While the hijiki is cooking, prepare the dressing. In a mixing bowl, whisk together the rice vinegar, soy sauce, mirin, grated ginger, honey, and vegetable oil.

Once the hijiki is done cooking, drain it well and add it to the mixing bowl with the dressing.

Add the sliced cucumber, sliced carrot, and edamame beans to the mixing bowl and toss everything together.

Sprinkle the toasted sesame seeds over the top of the salad before serving.