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
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 pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires June 2009.
