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Our Arame wildharvested sun dried seaweed is fresh in stock and stored in light/climate controlled rooms for nothing but the best in pure goodness and premium seaweed potency. Arame is a marine brown algae, or sea vegetable, that is rich in numerous minerals and has many noteworthy health benefits. Arame is harvested mainly from the cold waters off the coast of South Korea and Japan. There are also subspecies that are found off the coast of both California and Alaska. This kelp species is used generously, in addition to many other species of seaweed, in Japanese cuisine. Koreans have long recognized the benefits of arame and have been adding it into their diets for many years.
The nutritional benefits of arame include:
- Rich in Nutrients - Arame is highly rich in essential nutrients including calcium, iron, zinc, manganese, folate, vitamins A & K, and iodine. It is normally harvested during the springtime when the ocean nutrient levels are at their highest.
- Immune System Support- Arame has long been noted to help strengthen the body’s immune system.
- Better Hair, Skin, & Nails- Arame has been shown to promote glossy hair, a clearer complexion, and srtong nails. Eaten continuously, it has also been noted to help prevent hair loss.
- Improved Libido- Some people, both men and women, who continually consume a diet supplemented with arame feel that they receive a boost in their libido due to the addition.
- Cancer Defense- Arame is a good source of Lignans, which have been proven to fight free radicals.
Arame is a species of kelp best known for its use in Japanese cuisine. It is one of many species of seaweed used in Japanese dishes. Arame is high in calcium, iodine, iron, magnesium, and vitamin A as well as being a good dietary source for many other minerals. It also is harvested for alginate. It contains the storage polysaccharide laminarin and the tripeptide eisenin, a peptide with immunological activity. Lignan content in arame is noted by several sources. 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. Once reconstituted, it may be served alone or as a garnish. It also may be served among other seaweeds as a mixture or a salad, including marinated dishes. This seaweed also may be added to appetizers, casseroles, muffins, pilafs, soups, toasted dishes, and many other types of food. Its mild flavor makes it adaptable to many uses.
Sea vegetables contain 10 to 20 times the minerals and vitamins of land vegetables. Gram for gram, they are higher in vitamins and minerals than any other class of food. The minerals are available in chelated, colloidal forms that make them especially available to the bodies of humans and animals, a concept known as "bioavailability." All sea vegetables contain significant amounts of protein, sometimes as much as 48%. Sea plants are also a rich sources of both soluble and insoluble dietary fiber. The large brown sea vegetables known as the "kelps" (including wakame and kombu contain alginic acid. Studies have shown that alginic acid removes heavy metals and radioactive isotopes from the digestive tract, as well as strontium 90 from the bones.
Our Favorite Arame Recipe!
Arame With Onions And Carrots!
2 oz. arame seaweed
1 onion sliced in thin crescents
1 carrot cut into matchsticks
1 tablespoons of sesame oil
2 tablespoons of soy sauce
2-3 slices of tofu (optional)
2-3 tablespoons of brown rice syrup & mirin (optional)
Preparation:
Soak hiziki or arame with water to cover for approximately 5-10 minutes
Discard the hiziki/arame soaking water
Brush a heavy skillet with sesame oil
Saute the onion for 5 minutes or until transparent
Add the carrot matchsticks (& tofu) and saute another 5 minutes
Squeeze the hiziki/arame from the soaking water and add on top of the onions and carrots
Mix together and saute for another minute or two
Add filtered water to cover the hiziki/arame and bring to a boil
Add soy sauce and brown rice syrup/mirin and simmer for another 30 minutes or until all the liquid has evaporated
Vitamins
Sea vegetables contain vitamins A, B, C, and E.6 Moreover, many sea vegetables contain what appears to be vitamin B-12, a vitamin normally found only in animal products. Avoiding B-12 deficiency has traditionally posed a problem for people on raw foods, vegan, macrobiotic, and vegetarian diets, but sea vegetables just might solve the problem. The source of the B-12 in sea vegetables remains a mystery (is it made by bacteria living on the surface or in the water?), and researchers wonder if it is not really B-12 but an "analogue" of something that resembles B-12 but cannot be utilized by the human body.
Minerals
The mineral content of sea vegetables is extraordinary, and is probably at the root of most of their healing properties. In the words of Shep Erhart, author of Sea Vegetable Celebration, "Every second of every day your body depends on minerals to generate billions of tiny electric impulses throughout your nervous system. Your heart would stop, your muscles would freeze, and your brain would black out if these minerals were not available in just the right amounts and the right form. The minerals in sea vegetables are in colloidal form, meaning they retain their molecular identity while remaining in liquid suspension. Colloids are very small in size and are easily absorbed by the body's cells. Plants convert metallic minerals, which can be toxic, into colloids with a natural, negative electric charge. Negatively charged minerals have been shown to increase the transport and bioavailability of other foods and supplements.
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