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Arame

 
Arame

quoteleft Arame seaweed helps to strengthen the body’s Immune System. quoteright
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Description aplus | aminus

Arame, the Latin names for which are Eisenia bicyclis and Ecklonia bicyclis is an edible kelp that is commonly used in Japanese cuisine. It is high in a number of vitamins and minerals including iron, magnesium, iodine, vitamin A, and calcium. It also has trace amounts of vitamin B12, which is rarely found in vegetables that grow on the land.

Arame is dark brown and has a mild flavor. Some say that this kind of seaweed is slightly sweet. It is also extremely low in fat and calories. Arame is a good introduction to seaweed because of its mild taste. It blends well with other flavors and is a rich source of iron.

Arame is harvested mainly from the cold waters off the coast of South Korea and Japan. There are also subspecies that are found off the coast of both California and Alaska. This kelp species is used generously, in addition to many other species of seaweed, in Japanese cuisine. Koreans have long recognized the benefits of arame and have been adding it into their diets for many years.

Arame is a soft-textured seaweed that provides calcium, iodine and phosphorus. Arame (Eisenia bicyclis) is a wavy sea vegetable, with two thin, oval fronds. Each year fronds are shed and new ones develop creating a branched and feathery plant. Although, when dried and cooked arame resembles hiziki in color and appearance, it is softer, more delicate and much milder in flavor.

Arame is the sweetest of all the sea vegetables with a pleasing texture and appearance. These qualities make it the most appealing to those just beginning to familiarize their palate with sea vegetables. Arame is harvested mainly from the cold waters off the coast of South Korea and Japan.

Seasons of Availability: Dehydrated arame is available year-round.

Scientific Classification:

Kingdom : Chromalveolata
Phylum : Heterokontophyta
Class : Phaeophyceae
Order : Laminariales
Family : Alariaceae
Genus : Eisenia
Species : E. bicyclis
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