This content has been automatically translated from Ukrainian.
Arame (Arame) is a species of edible algae that belongs to the kais family (Laminariaceae). Arame is commonly collected in the Pacific Ocean off the coasts of Japan and Korea.
In cooking, it is often used in Japanese and Korean cuisine. Before use, arame is usually soaked in water, after which they become softer and expand. They can then be added to salads, hot dishes, or used as a side dish.
Arame is an excellent source of minerals, especially iodine, as well as vitamins and amino acids. They are often recommended for a diet to support thyroid health due to their high iodine content.
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