Mild, moreish and full of natural goodness. Arame is a popular sea vegetable in Japanese cooking, known for its semi-sweet flavour and delicate texture. It’s a great way to ease into eating sea veg, bringing a subtle depth to soups, salads, stir-fries, curries and casseroles. Once rehydrated, it can be sautéed or simply simmered to suit a range of dishes. Naturally rich in iodine, Arame is as nutritious as it is versatile, though those sensitive to iodine should seek medical advice before consuming.

Japanese Arame