Notes:

Usually purchased in a dried state, it is reconstituted quickly, taking about five minutes. Arame comes in dark brown strands, has a mild, semi-sweet flavor, and a firm texture.

It is added to appetizers, casseroles, muffins, pilafs, soups, toasted dishes, and many other types of food. Its mild flavor makes it adaptable to many uses.

My favorite arame recipe is for making arame.

Preparation:

Sauté finely sliced onions carrots and ginger in water or water/wine combo.

When almost done, place arame on top and let it steam till soft.

Mix and add soy, tamari or vinegar. You could eat this with brown rice, tofu, or after cooling chop it and add soy mayo+lemon juice and scoop it with rice crackers.

Servings:
Source: Ketayun
Submitted by: Recipe Group Member
Date: Nov 23, 1997

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