Nourishments—

A New, Old Vegetable

By Nancy K. Crevier

When E. coli scares make you examine greens suspiciously, and seasonal, regional produce is scarce, where can you turn to put a vegetable on the table that will be as nutritious as the spinach, broccoli, lettuce, cabbage, and other produce with which we are so familiar? 

Far from being regional, and certainly not what most Americans think of when they think “vegetable,” arame seaweed is a product of the pure Ise Bay area of Japan, where it has been enjoyed for centuries. The hand harvested, air dried sea vegetable is an algae rich in fiber, vitamins A and B2, and a source of iron and potassium, as well as many minerals.

But getting the family to dig into a big bowl of arame seaweed might take a bit of persuasive marketing. The frilly shreds of seaweed are not the familiar hues of green, red, orange, or yellow that we associate with western vegetables. Instead, the delicate strands that mass together are a glistening shade of black tinged with dark brown.

And not surprisingly, being a product of the sea, it exudes a hint of fish. Arame, however, is one of the more subtle seaweeds, with barely a discernable, and certainly not an unpleasant, scent. The mild flavor only suggests seafood, making it a delicious addition to soups, salads, and rice dishes. As an accompaniment to fish and shellfish, it is hard to imagine a more complementary food.

Arame seaweed can be found on the shelf in most natural food stores, or sometimes in the bulk food area. A few forward thinking supermarkets carry the bags of dried sea vegetable in the natural foods section. Dried seaweed will keep almost indefinitely in a cool, dry place.

Introducing arame to the dinner table as a component of a salad made up of more commonly found vegetables is probably the best route to go for the uninitiated. The tender bits of seaweed have a texture not unlike a crisp green, with a bit more chew.

Rinse the dried arame briefly, soak for five minutes or briefly blanche in boiling water for a few minutes and drain. The Japanese vegetable is then ready to be added to a recipe.

When presented with panache, it is likely that newcomers will soon be eating out of, perhaps not your hand, but certainly their bowls.

Arame Salad

1 pkg arame seaweed, rinsed and blanched for 4 minutes in boiling water, drained

4 scallions, minced

2 Tbs tamari soy sauce

1 Tbs toasted sesame oil

1 Tbs rice vinegar

2 tsp fresh grated ginger

2 cloved garlic, crushed

2 large carrots, julienned, blanched, drained

2 C broccoli, cut into small pieces, blanched and drained

Whisk scallions, soy sauce, oil, vinegar, ginger and garlic together.

Combine arame, carrots, and broccoli in medium bowl.

Toss with dressing.

Adjust to taste adding more sesame oil, tamari, or vinegar as desired.

Serve room temperature or chill for one hour. Toss before serving.

Sprinkle with toasted sesame seeds.

To prepare ahead, combine all ingredients except broccoli and

   refrigerate. Mix in broccoli just before serving