First off, Marlene,
Arame is a broad leafed sea vegetable that is finely shredded into noodle-like strands and then boiled after harvesting before being packaged.
And because it is precooked, it requires much less cooking time than other sea vegetables.
Somewhat sweeter in taste than hiziki (or hijiki), the other stranded sea vegetable that it is often mistaken for, it is also high in calcium, and iron, but also potassium, as well.
Kristina Turner in her renown
The Self-Healing Cookbook: A Macrobiotic Primer for Healing Body, Mind and Moods With Whole Natural Foods http://www.qualitynaturalfoods.com/s...lcookbook.html considers arame to be "The Artist's Choice" because of all the things you can do with it in combination with other foods.
Here's a recipe from our archives here at Cybermacro:
Arame With Deep-Fried Tofu
http://www.cybermacro.com/Macrobioti...ep-Fried_Tofu/
Almost every macrobiotic cookbook has a recipe for arame, so you shouldn't have much difficulty finding more recipes.
Does your health foodstore have any macrobiotic cookbooks?
Here's one source of some:
Cybermacro
http://www.qualitynaturalfoods.com/
By the way, unlike the other sea vegetables, arame doesn't need soaking, washing it is sufficient before cooking it.
Thank you, very much.
Bruce Paine
