Arame is a specie of seaweed most commonly seen in Japan and Japanese cuisine. Arame is super high in Calcium, Iodine and Potassium, but also has vitamin A. Arame is also a great source of minerals. Typically seen in the states in a dried state, Arame quickly rehydrates in about 5 minutes or less when soaked in purified, alkalized, antioxidant rich drinking water. Arame comes in dark, firm textured brown strands, producing a wonderfully mild, sweet flavor.
Typically Uses: Once rehydrated Arame has many uses. Some eat it alone like lettuce, others like it in dishes or as a garnish or side to a meal. When used in a dish it is typically used in salads, marinated dishes, as well as seaweed dishes.
Best Uses: The use of Arame is great when added to other foods. From casseroles, soups, salads, pilafs and more. As it is a mild sea vegetable and not over powering it is easily compatible with many dishes.
How to soak: Rinse seaweed thoroughly. Soak for 10 minutes before cooking. Depending on the use you may be using it raw in a salad or cooked. If cooking simmer no more then 15-20 minutes.
Best Preparations and combos: My most favorite way to eat Arame is soaking then simmering it with tamari, lemon juice and rice wine (mirin) until tender. When done top with toasted sesame seeds making a delicious and nutritious salad or side.
Pairs nicely with: If you are using Arame as a side dish it goes great with fish, grains, vegetables, beans, in salads or into noodles. It also works very well when put in stir-fry meals.