Arame

Preparation, uses, and tips

Arame should be washed well before using to eliminate any sand. Dried arame should be soaked at least five minutes before cooking. It doubles in volume when cooked, and is especially good in soups, or combined with tofu and land vegetables, or marinated and used in salads.

Buying and storing tips

Dehydrated arame should be stored in an airtight container in a dark, cool place, such as a kitchen cupboard, where it will keep indefinitely. Cooked arame should be used immediately, or kept under refrigeration.

Varieties

The most generally available variety of arame is found near the Ise peninsula of Japan where it grows on rocks beneath the sea.

Nutrition Highlights

Arame, 1/8 cup (2 Tbsp)
Calories: 4.5
Protein: 0.303g
Carbohydrate: 0.914g
Total Fat: 0.064g
Fiber: 0.050g

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.