An edible Pacific seaweed with broad brown leaves, used in Japanese cooking.
- Ecklonia bicyclis, class Phaeophyceae
- Shredded carrots are soused in soy sauce and mixed with sesame seeds, coriander and arame, a Japanese algae seaweed product.
- Like arame, brown algae called hijiki are used as an ingredient in soups or other slowly cooked or simmered dishes, although characterized by a slightly bitter flavor.
- Chewy tender arame, the mildest of sea vegetables, supplies dietary fiber and a wealth of vitamins and minerals.
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