Arame
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Kupirijo
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:''This article is about the seaweed. For the king, see: [[Aramu]]''
{{Taxobox
| image= Alger,_Ecklonia bicyclis,_Nordisk_familjebok.png
| name = ''Eisenia bicyclis''
| domain = [[Eukaryota]]
| regnum = [[Chromalveolata]]
| phylum = [[Heterokont]]ophyta
| classis = [[Brown alga|Phaeophyceae]]
| ordo = [[Laminariales]]
| familia = [[Alariaceae]]
| genus = ''[[Eisenia]]''
| species = '''''E. bicyclis'''''
| binomial = ''Eisenia bicyclis''
| binomial_authority = ([[Frans Reinhold Kjellman|Kjellman]]) Setchell 1905
| synonyms = ''Ecklonia bicyclis''
}}
'''Arame''', ''Eisenia bicyclis'' [[Synonym (taxonomy)|syn.]] ''Ecklonia bicyclis'', is a species of [[kelp]] best known for its use in [[Japanese cuisine]]. It is one of many species of [[seaweed]] used in Japanese dishes.
Arame is high in [[calcium]], [[iron]] and is also harvested for [[Alginic acid|alginate]] and [[iodine]]. It contains the storage polysaccharide [[laminarin]] and the [[tripeptide]] [[eisenin]].
Arame comes in brown strands, has a mild semi-sweet flavour and a firm texture. It can be added to soups, muffins, pilafs among others.
==External links==
* [http://www.annecollins.com/diet_foods/arame-seaweed.htm Diet Foods & Nutrition: Arame Seaweed]
* [http://www.algaebase.org/speciesdetail.lasso?species_id=4012 Algaebase Info Page]
==Further Scientific Reading==
* Kojima, T. et al. (1993). Eisenin (L-pyroGlu-L-Gln-L-Ala), a new biological response modifier. ''Journal of Immunotherapy''. 13(1):36-42.
==Further Culinary Reading==
* Kristina Turner. 1996. The Self-Healing Cookbook: A [[Macrobiotic]] Primer for the Healing Body. p.122
[[Category:Brown algae]]
[[Category:Sea vegetables]]
{{chromalveolate-stub}}
{{Japan-food-stub}}
[[it:Arame]]
[[fr:Aramé]]