Arame
| Eisenia bicyclis | |
|---|---|
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| Scientific classification | |
| Kingdom: | Chromalveolata |
| Phylum: | Heterokontophyta |
| Class: | Phaeophyceae |
| Order: | Laminariales |
| Family: | Lessoniaceae |
| Genus: | Eisenia |
| Species: | E. bicyclis |
| Binomial name | |
| Eisenia bicyclis (Kjellman) Setchell 1905 |
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| Synonyms | |
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Ecklonia bicyclis |
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Arame (荒布, Eisenia bicyclis, syn. Ecklonia bicyclis) is a species of kelp best known for its use in Japanese cuisine. It is one of many species of seaweed used in Japanese dishes.
Arame is high in calcium, iodine, iron, magnesium, and vitamin A as well as being a good dietary source for many other minerals. It also is harvested for alginate. It contains the storage polysaccharide laminarin and the tripeptide eisenin, a peptide with immunological activity. Lignan content in arame is noted by several sources. [1] [2]
Usually purchased in a dried state, it is reconstituted quickly, taking about five minutes. Arame comes in dark brown strands, has a mild, semi-sweet flavor, and a firm texture. Once reconstituted, it may be served alone or as a garnish. It also may be served among other seaweeds as a mixture or a salad, including marinated dishes.
This seaweed also may be added to appetizers, casseroles, muffins, pilafs, soups, toasted dishes, and many other types of food. Its mild flavor makes it adaptable to many uses.
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[edit] See also
[edit] Further scientific reading
- Kojima, T. et al. (1993). Eisenin (L-pyroGlu-L-Gln-L-Ala), a new biological response modifier. Journal of Immunotherapy. 13(1):36-42.
[edit] Further culinary reading
- Kristina Turner. 1996. The Self-Healing Cookbook: A Macrobiotic Primer for the Healing Body. p. 122
[edit] External links
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