photos from algaebase.org
Arame, (AIR-a-may) meaning "rough maiden" is a species of kelp that grows on the Pacific coast of north and South America as well as in Japan and China. Because it has a mild, sweet flavor and is a good introduction to sea vegetables. It comes in thing threadlike brown strands and superficially resembles hijiki.
Aliases: Eisenia bicyclis, E. arborea
Growing habitat: Arame grows below the tide line. It has 12 inch long wavy fronds that are about 1/2 inch wide and grows on the rocks below the water line. The fronds are usually sliced into thin thead like strips that make them look a lot like hiziki.
History: Arame was traditionally harvested my Japanese women divers
Nutrition: Arame is a rich source of calcium, zinc and iodine.
Preparation: Soak dried arame in fresh water for 5-15 minutes and drain. Avoid oversoaking because arame can quickly lose its flavor.
Uses: Can be substituted for hijiki in any recipe. Can be added to soups/stew, sauteed with land vegetables, steamed, or used in salads.
Recipes:
Hiziki or Arame with Carrots and Onions
Japanese Arame Salad
Kale with Seaweed, Sesame and Ginger
Arame Salsa
Arame with Dried Lotus Root
Arame Stuffed Mushroom Caps
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