arame
American Heritage Dictionary:
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ar·a·me
(ăr'ə-mā, ə-rä'-) 
n.
An edible, mild-flavored seaweed.
n.
An edible, mild-flavored seaweed.
[Japanese.]
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arame
Preparing
Wash arame twice in cold water, stirring it at the same time. Soak for 5 min to eat it raw. It can also be boiled (5-10 min) or sautéed for a few minutes.
Serving Ideas
Arame is used in soups (miso soup, in particular) and in salads, with vinegar, soy sauce and sugar. It is served with tofu and vegetables, or as a side vegetable.
Nutritional Information
| raw | |
| protein | 8.8 g |
| fat | 0.1 g |
| carbohydrate | 56 g |
| per 100 g |
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[ah-rah-may] A dried, Japanese seaweed that comes in narrow dark brown strands. Arame has a mild, slightly sweet flavor. It can be rehydrated and used in salads or sautéed with vegetables.
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This article is about the seaweed. For the king, see Aramu.
| Eisenia bicyclis | |
|---|---|
 |
|
| Scientific classification | |
| Kingdom: | Chromalveolata |
| Phylum: | Heterokontophyta |
| Class: | Phaeophyceae |
| Order: | Laminariales |
| Family: | Lessoniaceae |
| Genus: | Eisenia |
| Species: | E. bicyclis |
| Binomial name | |
| Eisenia bicyclis (Kjellman) Setchell 1905 |
|
| Synonyms | |
|
Ecklonia bicyclis |
|
Arame (荒布, Eisenia bicyclis, syn. Ecklonia bicyclis) is a species of kelp best known for its use in Japanese cuisine. It is one of many species of seaweed used in Japanese dishes.
Arame is high in calcium, iodine, iron, magnesium, and vitamin A as well as being a good dietary source for many other minerals. It also is harvested for alginate. It contains the storage polysaccharide laminarin and the tripeptide eisenin, a peptide with immunological activity. Lignan content in arame is noted by several sources. [1] [2]
Usually purchased in a dried state, it is reconstituted quickly, taking about five minutes. Arame comes in dark brown strands, has a mild, semi-sweet flavor, and a firm texture. Once reconstituted, it may be served alone or as a garnish. It also may be served among other seaweeds as a mixture or a salad, including marinated dishes.
This seaweed also may be added to appetizers, casseroles, muffins, pilafs, soups, toasted dishes, and many other types of food. Its mild flavor makes it adaptable to many uses.
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Contents
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See also
Further scientific reading
- Kojima, T. et al. (1993). Eisenin (L-pyroGlu-L-Gln-L-Ala), a new biological response modifier. Journal of Immunotherapy. 13(1):36-42.
Further culinary reading
- Kristina Turner. 1996. The Self-Healing Cookbook: A Macrobiotic Primer for the Healing Body. p. 122
External links
| This Phaeophyceae article is a stub. You can help Wikipedia by expanding it. |
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This Japanese cuisine-related article is a stub. You can help Wikipedia by expanding it. |
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