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Although packaged arame is similar to hijiki in appearance, arame is a species of kelp, and more closely related to wakame and kombu. Arame has a sweet, mild flavor and crisp texture.
Emerald Cove Pacific Arame is gathered off the ise peninsula, the site of one of Japan's most famous shrines. It grows approximately 20 feet below the low tide level, and is harvested in late summer by women divers. After harvesting, arame is sun-dried, washed, and soaked in fresh water, then steamed and soaked in the still hot cooking water for as long as twelve hours. The arame is the drained pressed, cut into slivers, and sun dried a final time before being packaged.