Used in Japanese cuisine, arame is a type of what?
Arame ( 'Eisenia bicyclis' ) is one of many species of seaweed used in Japanese cuisine. 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. It is added to appetizers, casseroles, muffins, pilafs, soups, toasted dishes, and many other types of food. Its mild flavor makes it adaptable to many uses.
'Eisenia bicyclis' is indigenous to temperate Pacific Ocean waters centered near Japan, although it is deliberately cultured elsewhere, including South Korea. It grows and reproduces seasonally. Two flattened oval fronds rise from a stiff woody stipe which can be up to about 1 metre (3.3 ft) tall. The fronds are shed and new ones formed annually. The plant appears both branched and feathered. It may be harvested by divers manually or mechanically, and the dried form is available year-round.
Arame is high in calcium, iodine, iron, magnesium, and vitamin A as well as being a dietary source of many other minerals. It also is harvested for alginate, fertilizer and iodide.