Sweet and mild-nutty, full of calcium, iron and iodine, arame is a fine sea vegetable to add to your recipes. This is a simple Macrobiotic salad which is easy on your digestion.
Milder in taste and texture than Hijiki. Arame eases menopausal symptoms, decreases inflammation, treats breast and uterine fibroids, lowers blood pressure moisturizes dry skin and builds strong bones and teeth.
Eat as a snack, add to dips, soups, salad dressings, stir-fries.
1 medium onion
1 good handful of arame seaweed
pinch of sea salt
1 T water for sauteing
2 tsp umeboshi
1 tsp tahini
1/2 tsp tamari (or soy sauce)
Wash Arame well, then soak for 5 minutes in cold water.
Cut carrots into matchsticks, onion into 1/2 moons (relax and enjoy the process…)
Heat a little water in a saucepan, add the oil, sauté onions and carrots for a few minutes.
Add arame seaweed and salt, add a bit more water to barely cover seaweed.
Cover with lid, simmer 15 minutes until most of the water is gone.
Combine Umeboshi paste with Tahini and mix well.
Gradually add water and Tamari ~ toss with salad and serve.