Arame should be washed well before using to eliminate any sand. Dried arame should be soaked at least five minutes before cooking. It doubles in volume when cooked, and is especially good in soups, or combined with tofu and land vegetables, or marinated and used in salads.
Buying and storing tips: Dehydrated arame should be stored in an airtight container in a dark, cool place, such as a kitchen cupboard, where it will keep indefinitely. Cooked arame should be used immediately, or kept under refrigeration. Varieties: The most generally available variety of arame is found near the Ise peninsula of Japan where it grows on rocks beneath the sea. Nutrition Highlights Arame, 1/8 cup (2 Tbsp) Calories: 4.5 Protein: 0.303g Carbohydrate: 0.914g Total Fat: 0.064g Fiber: 0.050g