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Arame is a variety of seaweed that favours growing in cold water.
It has large, thick, dark brown leaves. The leaves are cut into thin strands when being processed, and turn even darker - to black in fact -- when cooked or dried.
The leaves when cooked have a mild, sweet taste.
In Japan, it is harvested on the Ise peninsula on the east coast of Japan, and is steamed for use in soups and salads.
Cooking Tips
If fresh, just wash and use.
If dried, rinse, then soak for 15 minutes in cold water to let it rehydrate. Squeeze dry, then use as directed in recipe. If you are making a soup, you can add some of the water you soaked it in for the soup.
Storage
Store dried in a sealed container in a cool area indefinitely.
Store fresh or cooked in the refrigerator, and use up within a few days.
Also called:  Arame Seetang (German) Alga arame (Spanish)
Other entries for Seaweed
Alaria, Arame, Kaipen, Laver, Nori, Wakame
Other entries for Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Gourds, Herbed Vinegars, Horseradish Tree, Hoshi Shiitake, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Squash, Tomatoes, Viscous Vegetables
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