Arame 2283276 219520519 2008-06-15T16:55:06Z Kupirijo 1215811 Allow automated color :''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]]