Arame is a black seaweed that grows abundantly in the Sea of Japan, hand-harvested from May to August. It is then cooked for 7 hours, sun-dried, and sliced thinly for easier use. It has similar texture and consistency as hijiki, but with a noticeably milder flavour and aroma. Arame is an excellent source of vitamins A, B1 & B2 and protein.
Preparation: Wash well and soak in water till soft. Use in miso soup. Retain nutrient-rich water for use in other recipes.
Storage: Keep in a cool, dry place.