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ARAME
Arame has large, serrated fronds (leaves) that are thicker than most sea vegetables. It is sold in thin, flat, brown strips that turn black when cooked. Arame has a delicate, almost sweet flavor and resembles hijiki in appearance. Its flavor is not too fishy, making it a good introductory sea vegetable.
Varieties
The most generally available variety of arame is found near the Ise peninsula of Japan where it grows on rocks beneath the sea.
Preparation, uses, and tips
Arame should be washed well before using to eliminate any sand. Dried arame should be soaked at least five minutes before cooking. It doubles in volume when cooked, and is especially good in soups, or combined with tofu and land vegetables, or marinated and used in salads.
Nutritional Highlights
Arame, 1/8 cup (2 Tbsp)
Calories: 4.5
Protein: 0.303g
Carbohydrate: 0.914g
Total Fat: 0.064g
Fiber: 0.050g
Health benefits and concerns
Health benefits and
concerns for vegetables
Many health benefits and concerns associated with this food are applicable to other
vegetables. Read about health benefits and
concerns for vegetables for a full description.
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