Arame provides a delicate, almost sweet flavor.
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.
Buying and storing tips
Dehydrated arame should be stored in an airtight container in a dark,
cool place, such as a kitchen cupboard, where it will keep indefinitely. Cooked arame should
be used immediately, or kept under refrigeration.
Availability
Dehydrated arame is available year-round.
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
Copyright © 2002 Healthnotes, Inc. All rights
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The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires December 2003.
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