Sea Vegetable
Arame
Arame is a mild brown seaweed (Eisenia bicyclis) sold as thin dried strands that rehydrate quickly for salads, sautés, and rice dishes. Sweeter and less intense than hijiki, it is a gentle introduction to cooked sea vegetables. Soak briefly, then simmer or toss with sesame and soy-style seasonings.
Also known as: Arame
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Breeds, cuts & preparations
Variety
Eisenia bicyclisIse ArameJapanese ArameThin Strand Arame
Source
AquacultureOutdoor FarmedWild
Provenance
Fair TradeHand HarvestedOrganicSeasonalSingle OriginSustainableWild Harvested
Preparation
BoiledDriedFlakeFreshFrozenPickledPowderRoastedSalad CutSheetSoakedSteamedStripToastedWhole
CommonCharacteristic
BrinyDelicateMarineMildMineralSoftSweetUmami
History
JP
Japanese coastal cooks used Eisenia seaweeds among regional brown algae foods.
JP
Arame became a familiar dried side-dish seaweed in Japanese home cookery.
Macrobiotic and natural-food movements popularised arame in Western vegetarian cooking.
Dried arame strands remained a standard sea-vegetable grocery item worldwide.