Arame

Arame

What it is

Nearly all of it is still cut by hand from the rocks off Ise-Shima, then sun-dried, steamed for about five hours to soften it and fix the colour, shredded into threads and dried a second time. That double handling is the whole point: it arrives already cooked, which is why ten minutes of soaking is enough where hijiki wants boiling.

In the kitchen

It swells six to eight times, so 15 g dry is a generous side for four. Soak ten minutes in cold water, throw the water away, then sauté with sesame oil, soy and a little mirin; left soaking longer it goes to slippery threads.

Goes with

Sesame Toasted sesame oil Soy sauce Carrot Ginger Rice Spring onion

Something wrong here, or missing? Tell us