Traditional Japanese Production and Quality

Only tender tips of the arame fronds are harvested each summer. They are washed, sun dried before being steamed for five hours, cooled, chopped, naturally air dried, and packaged.

Arame Eisenia bicyclis is a wavy sea vegetable with two thin oval fronds. Each year, fronds are shed and new ones develop, creating a branched and feathery sea plant. Resembling Hiziki in color and shape, Arame is softer and milder tasting which is useful for people becoming accustomed to sea vegetables. Seaweed becomes delicious as we familiarize with it.

Serve and cook Arame with whole grain, in soups, stir fries, vegetable dishes, breads, and salads. Arame doubles in size when cooked. To use, rinse quickly, soak it for 5 minutes in cold water, chop if desired, and add to your recipe. Arame makes an excellent side dish when cooked with sautéed vegetables seasoned with Eden Ume Plum Vinegar and Eden Shoyu soy sauce.