Rinse hijiki and soak it in water. After 5 minutes, put hijiki and soaking water in a hot wok. Simmer for 20 minutes. Add cauliflower and mirin. Simmer until cauliflower is tender. Add collards, parsley, dill, honey, salt, pepper, and celery. Stir fry for 2 minutes. Stir in tamari and sesame oil.