Arame is a type of Kelp, or seaweed, used in Japanese cooking. Like most seaweeds, it contains many minerals and vitamins and also contains alginate.
It is often used as part of a mixture of seaweeds in salads, on its own as garnish or in soups, cakes, stews etc. It can be used in a wide range of dishes due to its mild, semi-sweet flavour and firm texture.
As well as minerals, alginate and vitamin A, Arame contains a tri-peptide known as eisenin, which appears to have immunological activity.
Nutrients
Arame is usually sold as a brown, dried, fibrous product and rehydrated before use. It is easy to rehydrate, typically in less than 5 minutes, so is very suitable as a store-cupboard ingredient.
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