Arame represents a species of brown algae that is used in many Japanese recipes. You will usually find it in a dried state, but after soaking it in water for 5 minutes, it regains its typical form. When this happens, you can either eat it as it is or use it as a garnish for other dishes. More than that, it can be used in various types of sauces.
Characteristics and Uses of Arame
Arame is firm, made up from dark brown filaments and has a semi-sweet taste. It can be cooked in numerous ways, so you have to decide whether you will serve it sautéed or steamed. Arame is also a popular ingredient in Japanese soups, salads, marinated dishes and stews. Stuffed mushrooms can also be made with arame.
Arame is also used along with hiziki, another sea vegetable, in traditional Chinese dietary therapies. After consuming this combination, you will notice the following effects:
- Hair loss is prevented
- Healthy hair grows more rapidly
- Thyroid function is improved
- Skin becomes wrinkle-free
These 2 sea vegetables will also help with the detoxification of your body and will improve the function of the spleen, stomach and pancreas.
Nutrients Found in Arame
Arame contains a wide range of nutrients, some of the most important being:
- Vitamin A
In addition, arame includes the tripeptide eisenin, a peptide that is able to boost the immune system. Keep in mind that it also contains high amounts of sodium, as with all the sea products. If you need to follow a low-sodium diet, this kelp species may not be suitable for you.