Arame

Posted on 22. Jan, 2010 by grace in Ingredients, Japanese

Arame is a good introduction to seaweed because of its mild taste and rich source of iron. Capable of blending well with other flavors, and can be steamed, sautéed, added to soup, or eaten in salads.

* By Gerry Furth-Sides writes the “Front of the House” column for Great-Taste magazine and is working on a book about immigrants who became successful restaurateurs in the United States.